Walnut cake leans on ground nuts for body and richness, often needing little wheat flour to hold together. Baked until deeply golden, it keeps well, turns denser and more fudgy after a day in the fridge, and pairs naturally with cream or coffee.
Walnut cake leans on ground nuts for body and richness, often needing little wheat flour to hold together. Baked until deeply golden, it keeps well, turns denser and more fudgy after a day in the fridge, and pairs naturally with cream or coffee.
Walnut cake leans on ground nuts for body and richness, often needing little wheat flour to hold together. Baked until deeply golden, it keeps well, turns denser and more fudgy after a day in the fridge, and pairs naturally with cream or coffee.
Walnut cake leans on ground nuts for body and richness, often needing little wheat flour to hold together. Baked until deeply golden, it keeps well, turns denser and more fudgy after a day in the fridge, and pairs naturally with cream or coffee.
Walnut cake leans on ground nuts for body and richness, often needing little wheat flour to hold together. Baked until deeply golden, it keeps well, turns denser and more fudgy after a day in the fridge, and pairs naturally with cream or coffee.
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