Brioche cake with walnuts

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Brioche cake with walnuts


1 cup ground walnuts
½ cup roughly chopped walnuts
1 packet of baking powder
6 eggs
½ cup sugar
2 tablespoons agave syrup
100 g + 1 tablespoon butter
250 g brioche (stale)
1 teaspoon cinnamon
1 pinch of ground ginger
1 pinch nutmeg
1 tablespoon dark rum


Cut the brioche into slices. Coat each of softened butter (1 tablespoon). Arrange the slices in a baking dish. Bake at mild temperature until the brioche turns crunchy without getting browned. Cool completely on a rack.

Separate the yolks and whites. Beat the softened butter (100 g) and sugar in a bowl until creamy consistence. Incorporate the egg yolks and syrup. Add the rum and spices, follow by the walnuts, ground and chopped. Mix well. Finally, thicken the dough with the brioche, crushed into crumbs (in a blender) and the baking powder.

Beat the egg whites to stiff peaks with a pinch of salt. Gently stir in the other mixture. Pour the dough into a rectangular baking dish. Bake the cake in preheated oven, at 180°C. Check with a blade if the interior is cooked. Let the cake cool completely before cutting.

To serve, cut the brioche cake into squares or lozenges, sprinkle with castor sugar and decorate with half a walnut.

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