Nadine Levy Redzepi created this incredibly rich, moist cake. "Fat with fat—what could be better?" asks her husband. Serve it for dessert or with coffee or tea for breakfast.
Ingredients
Makes 18 to 24 servings
Step 1
Preheat oven to 350°F. Butter a 13x9x2" metal or glass baking dish; sprinkle bottom evenly with 3 tablespoons raw sugar. Set aside.
Step 2
Pulse walnuts in a food processor until coarsely chopped. Set 2 cups aside. Add all-purpose flour to processor and pulse until walnuts are very finely ground, 1-2 minutes. Add almond flour; pulse to blend. Set aside.
Step 3
用电动搅拌机,打一杯黄油和草nulated sugar in a large bowl until light and fluffy, 2-3 minutes. Add eggs, cream, yogurt, and salt. Scrape in seeds from vanilla bean (reserve bean for another use). Beat until well combined, 1-2 minutes. Add ground-walnut mixture and beat just to blend. Gently fold in chopped walnuts, being careful not to overmix. Pour batter into prepared dish; smooth top. Sprinkle with remaining 3 tablespoons raw sugar.
Step 4
Bake until cooked through and a tester inserted into center comes out clean, 50-55 minutes. Let cool in pan on a wire rack. Serve with whipped cream. DO AHEAD:Can be made 3 days ahead. Cover and chill. Cake is best served cold.
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Reviews (22)
Back to TopI should point out that I made half the recipe and it was perfect in a 9-inch square pan; also subbed sour cream for the yogurt, and didn't bother with the raw sugar. Didn't have any.
debnev
Redding, CT
5/27/2020
Delicious. My kind of cake! Yes, this would be lovely with whipped cream and fresh strawberries, but it's yummy just plain. As others have pointed out, it's not very sweet. Would be perfect with afternoon tea or at coffee break time.
debnev
Redding, CT
5/27/2020
Yes the ingredients require a full paycheck but oh my, this cake is delicious. Having read the previous comments, I added a 1/4 cup honey for extra sweetness. Recipe is a keeper for sure!
etp523
Huntsville, AL
4/1/2016
I really don't understand all the negative reviews for this cake. I have made it several times and always love it. I substitute gluten free flour for the AP flour and it doesn't seem to affect the outcome at all. Yes, it is rich and the ingredients aren't cheap, but it's a really special cake for a special occasion. I wonder if some of the poor reviews were from people expecting a "normal" cake - this is certainly dense, not too sweet, and rich, but super delightful in small pieces with coffee or tea. Also, I have made this several times without a food processor - I just chopped the nuts very small by hand, and it came out just fine.
dlgallian
Oakland, CA
1/25/2014
This cake is superb! It gets rave reviews every time I serve it. I have featured it in a food tasting at our local Co-op and virtually everyone asked for the recipe. It's not cheap to make but that is trumped by the fact that it serves a lot of people and keeps extremely well. You can freeze it to serve later.
meriannemyers
Astoria, OR
10/17/2013
I absolutely love this cake. It's not super sweet and has a great texture. I did make an apricot glaze for the days when we want a little extra sweetness, but I haven't yet used it. I only gave it 3 forks because it is quite costly to get all those walnuts. I left out the 2 cups folded in, in an effort to not have to buy another tub of walnuts. Still delicious!
mintie
Chicago
10/4/2013
Tried this recipe after seeing it in the Bon Appetit website. Too bland. I had to almost dip each bite in sugar to make it taste okay. Also, the quantity of walnuts needed make it way too expensive. Wish I had read the reviews from this site before baking.
bbenj
nj
4/24/2013
I don't understand all the negative reviews. We loved this! It was a huge hit. Super moist -- almost custardy. Given the richness, it doesn't need any garnish. The raw sugar on top adds a lovely crunch.
dag556
Washington, DC
4/26/2012
We loved this! I served it to a group of moms at a morning meeting. A bit of Greek yogurt on top was great. I made per instructions except I ground up all of the walnuts into a powder. It is not like a traditional cake.
barbaraamarystone
Los Altos,Ca
3/27/2012
This "cake" reminds me of the filling of a Swiss nusstorte. If you are anticipating a Costco birthday cake type product, you will be disappointed; if you enjoy a very rich, European-style nut delicacy, you will not be disappointed. Very easy to make; too easy to eat.
exbassoonist
Arcadia, CA
3/25/2012
I too was very disappointed by this cake - my hopes were high because the accompanying article makes it sound like a sure fire winner. I followed the recipe, except that I toasted the walnuts and used low-fat yogurt. The result: well, it was moist and not particularly greasy but it was completely uninteresting otherwise. The end result is so much less than the sum of its (delicious) parts. Part of the problem was the lack of sugar (sprinkling sugar on it afterwards didn't help) but I could have lived with that if the flavour had been good. The walnut really needs something else (cinnamon? orange?) as others have commented on. The vanilla and almond are completely overwhelmed by the walnut. Either the Danish palate is very different from mine (British) or something got lost in translation in this one.
samjbutler
Los Angeles
3/24/2012
I made this cake because our family loves walnuts, and the ingredients looked promising. The cake baked beautifully and looked just as pictured. I agree with the other readers that the end product was lackluster. For my taste it was bland, heavy, and too expensive to repeat.
Anonymous
a cook from Lisle, IL
3/18/2012
我要去与那些说这cake was too expensive for being so lackluster. Mine came out incredibly dense and moist, almost like a custard. It was so rich that I could barely eat a one inch square. I had thought that toasting the walnuts or adding some maple flavoring might help, but it just doesn't seem worth the expense to try and make it again.
nicole309
Fairbanks, AK
3/17/2012
Made this with hazelnuts as I had lots of ground hazelnuts on hand. It is a different cake than most of us are used to. I agree that it is really nice with coffee or tea. And I think it picked up flavor over time. Skipped vanilla bean and just used extract and some Frangelico. Substituted ground hazelnuts for almond flour and for 5 of 7 cups of ground nuts.
falderson
phx
3/16/2012
I make a lot of recipes from this site. This is the first one that has compelled me to write a review. It was not moist, had no flavor and was costly. Two thumbs down from my walnut loving husband.
JPM_Seattle
3/16/2012
