Individual Walnut Cake With Yogurt
Serves: 6
Amie Torphy
1 January 1970
Based on User reviews:
46
Spice
57
Sweetness
34
Sourness
38
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 cup
Walnut (1 ounce)3 tbsps
Sugar1 large
Egg2 tbsps
All-Purpose Flour1
Lemon2 tbsps
Water2 tsps
Mild HoneyDirections:
1
Make cake: Put oven rack in middle position and preheat oven to 350°F
2
Pulse nuts in a food processor until coarsely chopped and reserve 1 1/2 tablespoons in a small bowl
3
Add sugar and a pinch of salt to nuts in processor and pulse until nuts are finely chopped
4
Add butter and zest and process until smooth, then add egg and process until blended, scraping down side of bowl
5
Add flour and pulse just until incorporated, 2 or 3 times (do not overblend)
6
Pour batter into ungreased dish and sprinkle with reserved nuts
7
Bake until cake is browned around edge and puffed, and a wooden pick or skewer inserted in center comes out clean, 20 to 25 minutes
8
Transfer cake in dish to a rack
9
Put oven rack in middle position and preheat oven to 350°F
10
Pulse nuts in a food processor until coarsely chopped and reserve 1 1/2 tablespoons in a small bowl
11
Add sugar and a pinch of salt to nuts in processor and pulse until nuts are finely chopped
12
Add butter and zest and process until smooth, then add egg and process until blended, scraping down side of bowl
13
Add flour and pulse just until incorporated, 2 or 3 times (do not overblend)
14
Pour batter into ungreased dish and sprinkle with reserved nuts
15
Bake until cake is browned around edge and puffed, and a wooden pick or skewer inserted in center comes out clean, 20 to 25 minutes
16
Transfer cake in dish to a rack
17
Make syrup while cake bakes: Finely grate 1/4 teaspoon zest from lemon, then halve lemon and squeeze enough juice to measure 2 teaspoons
18
Bring lemon juice, sugar, water, and honey to a boil in a very small saucepan, stirring until sugar is dissolved, then boil 1 minute
19
Stir in zest and cool to warm
20
Finely grate 1/4 teaspoon zest from lemon, then halve lemon and squeeze enough juice to measure 2 teaspoons
21
Bring lemon juice, sugar, water, and honey to a boil in a very small saucepan, stirring until sugar is dissolved, then boil 1 minute
22
Stir in zest and cool to warm
23
Run a thin knife around edge of cake to loosen and pour 3 tablespoons syrup over hot cake in dish, letting syrup run down sides and underneath cake
24
Cool cake at least 15 minutes
25
Transfer to a plate and serve with remaining syrup and yogurt
26
Run a thin knife around edge of cake to loosen and pour 3 tablespoons syrup over hot cake in dish, letting syrup run down sides and underneath cake
27
Cool cake at least 15 minutes
28
Transfer to a plate and serve with remaining syrup and yogurt