Walnut-Cardamom Cake

Walnut-Cardamom Cake

Application: Bakery

Formula Courtesy of Chen Jean Yves Charon for the California Walnut Board

Ingredients

  • Granulated sugar 32.50%
  • Whole eggs 25.71%
  • Butter 16.67%
  • Cake flour 15.77%
  • California walnut pieces (Size #10, 11, 12) 7.71%
  • Baking powder 0.73%
  • Cardamom 0.73%
  • Salt 0.18%

Directions

  1. Cream the butter and sugar on low speed in an industrial mixing bowl.
  2. Add the eggs to the mixing bowl and continue to mix on low speed.
  3. Sift in the dry ingredients (cake flour, baking powder, salt, cardamom) into the mixing bowl.
  4. Add the walnuts and continue mixing until the batter becomes homogenous.
  5. Deposit the batter into a paper tray or a parchment-lined springform pan and top with walnut pieces.
  6. Bake at 350°F for 35 to 40 minutes until center of the cake reaches 210°F.
  7. Retail product can be manufactured, baked and shipped frozen to retail markets.