Walnut cake

Here’s a cake to stock up on good calories — and it’s good for your heart. Eat some in the morning and you’ll hold out until lunch at least, with no slump.

Preparation 15 min
Cooking 30 min
Servings serves 6
Difficulty Easy
Seasons & months
Walnut cake

Preparation

Good produce from the Périgord

There are times when you’re well inspired… A few years ago, we made a France Passion stopover in Sainte-Mondane, a village right near Sarlat, at Raymonde Treille’s place.

She makes top-quality produce: an extraordinarily good oil and walnut spreads…

And if you’re a camper-van traveller and a France Passion member, it’s a lovely stopover, where warmth and conviviality aren’t empty words. You might be lucky enough to buy her famous walnut cake with a thin layer of chocolate on top from the shop.

Thank you, Raymonde.

  1. Step 1

    Blitz the walnut halves in a small blender. If you don’t have one, put them in a freezer bag, seal it and bash them with a rolling pin or something else (a hammer works well too).

    Separate the egg whites from the yolks and whisk the whites to stiff peaks.

    Walnut cake: step 1 — Blitz the walnut halves in a small blender.
  2. Step 2

    Preheat your oven to 160 °C.

    In a mixing bowl, beat the egg yolks with the sugar.

    Work in the flour, then the melted butter (one minute in the microwave at 450 W).

    Add the walnut halves, then the whisked egg whites.

    Put the mixture in a small dish and bake for 30 minutes.

    Walnut cake: step 2 — Preheat your oven to 160 °C.
Nutritional values per serving
Recipe for 1 person
Calories
565
kcal
Protein
13,2
grams
Carbohydrates
33,3
grams
Fat
41,5
grams
Fibre
3,3
grams
Estimated values, calculated automatically from the ingredients' nutritional data.

Recipe by

Martine Pineau

Published on 5 July 2026 All my recipes

Reviews & comments

Recipe rating

Your rating

Click a star to vote.

Rate this recipe from 1 to 5 stars

Leave a comment

Your email address will not be published. Required fields are marked with *