Indulge in a slice of heaven with this divine walnut and caramel cake recipe, perfectly moist, decadently sweet, and irresistibly rich.
| Preparation time | 15 min |
| Cooking Time | 55 min |
| Ready In | 1 h 10 min |
| Level of Difficulty | Easy |
| Servings | 8 |
Nutrition Facts (Per Serving)
| Calories | 891 |
| Fat | 45g |
| Carbs | 112g |
| Protein | 14g |
For the cake:1 cup of milk1 cup of oil1 teaspoon of baking powder2 cups of sugar3 cups of flour6 tablespoons of caramel syrup6 eggsFor the topping:1 tablespoon of butter100 g of sugar125 g of chopped walnuts250 ml of milk
For the cake:1 cup of milk1 cup of oil1 teaspoon of baking powder2 cups of sugar3 cups of flour6 tablespoons of caramel syrup6 eggsFor the topping:1 tablespoon of butter100 g of sugar125 g of chopped walnuts250 ml of milk
- Preheat the oven to 180°C (350°F).
- Beat the egg whites until stiff peaks form.
- Add the egg yolks and sugar, continuing to beat constantly with a whisk.
- Gradually add the caramel, milk, oil, and finally, fold in the flour.
- Pour the mixture into a greased and floured baking pan.
- Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the topping.
- In a saucepan, melt the sugar until it turns into caramel.
- Gradually add the milk, butter, and chopped walnuts.
- Let it simmer over low heat, stirring occasionally until it reaches the “road” stage (when a spoonful drips with a thicker consistency).
- Remove from heat and let cool for 2–3 minutes, then pour the caramel mixture over the baked cake.
Recipe & Photo Credit: docesregionais
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