How to Make Gâteau aux Noix: A French Classic for Your Kitchen

Gâteau aux noix, a traditional French walnut cake, is a delightful treat that combines the richness of walnuts with a delicately sweet and moist crumb. This rustic yet elegant cake is perfect for afternoon tea, a cozy dessert, or any occasion that calls for a taste of classic French baking. Today, we’ll embark on a culinary journey to recreate this timeless dessert in your own kitchen.

Dive into the World of French Baking: Your Gâteau aux Noix Awaits

While the name might sound intimidating, don’t fret! This recipe is surprisingly straightforward, even for novice bakers. With a few simple steps and readily available ingredients, you’ll be savoring a slice of this nutty delight in no time.

Gathering Your Ingredients: A Symphony of Flavors

Before we begin, let’s gather our ingredients:

• 1 cup (100g) walnut halves, toasted and finely chopped
• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups (350g) granulated sugar
• 5 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 ½ cups (190g) all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• Confectioners’ sugar, for dusting (optional)

A Note on Ingredients:

• Walnuts: The star of the show! Toasting the walnuts beforehand elevates their flavor and adds a delightful crunch to the cake.
• Butter: Use unsalted butter to control the saltiness of the cake. Make sure it’s softened to room temperature for optimal creaminess.
• Eggs: Room-temperature eggs are crucial for a smooth batter. If you forget to take them out in advance, simply submerge them in warm water for 10 minutes.

Tools of the Trade: Equipping Your Baking Arsenal

Here are the tools you’ll need:

• 9-inch springform pan
• Parchment paper
• Mixer (stand mixer or hand mixer)
• Spatulas (rubber and offset)
• Measuring cups and spoons
• Mixing bowls

Crafting the Gâteau aux Noix: A Step-by-Step Guide

Now, let’s transform these simple ingredients into a masterpiece:

1. Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan. For a professional touch and easy release, line the bottom with parchment paper.

2. Toast and Chop the Walnuts: Spread the walnut halves on a baking sheet and toast them in the preheated oven for 5-7 minutes, or until fragrant. Allow them to cool completely before finely chopping them.

3. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar using a mixer until light and fluffy.

4. Incorporate Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

5. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.

6. Gradually Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients in two batches, mixing on low speed until just combined. Be careful not to overmix.

7. Fold in the Walnuts: Gently fold in the chopped walnuts using a spatula until evenly distributed throughout the batter.

8. Transfer to Pan and Bake: Pour the batter into the prepared springform pan and spread it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool and Unmold: Let the cake cool in the pan for 10 minutes before carefully running a knife around the edges to loosen it. Unmold the cake and let it cool completely on a wire rack.