A wonderful cake to enjoy with a warm drink or eggnog on a cold wintry night. Full of great flavor.

Yogurt-Walnut Cake
Recipe type: Cakes
Serves: 6
  • 2 Cups walnut halves
  • 2 eggs
  • 1 Cup granulated sugar
  • 1 Cup plain yogurt
  • 1 Cup sifted all-purpose flour
  • 1/2 teaspoon baking powder
  1. Preheat oven to 375 degrees.
  2. Grease and flour an 8-inch springform pan. (If a springform is not available, use an 8-inch round cake pan.)
  3. Set aside 6 unbroken walnut halves and finely chop the remaining walnuts in the bowl of a food processor.
  4. In a mixing bowl, blend the eggs with the sugar. Beat well for 2 minutes. Add the yogurt, flour, and baking powder. Beat 1 minute. Then add the chopped walnuts. Beat another minute.
  5. Pour the batter into the prepared cake pan.
  6. Bake for 35 minutes, or until a knife or cake tester comes out clean. Let cool for 10 minutes. Loosen the sides by running a knife around the side of the pan. If you are using a springform pan, open it and loosen the bottom of the cake with a spatula. Turn the cake onto a cooling rack with a quick jerk.
  7. Immediately reverse the cake onto another cooling rack and garnish with the reserved walnut halves. Let the cake cool top-side up.
This recipe yields 6 servings.

Per Serving (excluding unknown items): 246 Calories; 3g Fat (10.8% calories from fat); 5g Protein; 50g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 79mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 2 1/2 Other Carbohydrates.

NOTES : Recipe from "The Walnut Cookbook" by Jean-Luc Toussaint

Try adding a pinch of ground nutmeg and cloves at the holidays.

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