Comments on: walnut jam cake

By: Christina

Christina — Sun, 09 May 2010 16:39:25 +0000

I absolutely loved this – it was such a unique little cake, and really tasty. I’m not big into whipped cream, but the addition of the sour cream made it just right. Best of all, it was SO easy and came together in just a few minutes with simple ingredients and ONE bowl! I’ll definitely be making this one again.

By: Melange

Melange — Tue, 20 Apr 2010 21:28:43 +0000

Deb–I’ve made this several times now, and can attest that it works with multiple kinds of ground nuts (i.e. whatever is lurking at the back of the fridge), and it also behaves well in my fancy European pan–the one that curves between side and top. Even better, Europeans who don’t like American cakes think that this one is Just Lovely.

By: Susan

Susan — Sat, 10 Apr 2010 18:09:47 +0000

This is a wonderful cake, not too sweet, great nubby nutty texture, dead easy, and it tastes great. So far I have made it with almonds, hazelnuts, and of course the walnuts. A half recipe goes nicely in a 6 inch pan and next I will multiply it 2.5X and put it in a 9 x 13″ pan for a party. I haven’t actually tried the jam filling but a chocolate glaze is a nice accompaniment. I may also try splitting it horizontally and filling it with a nut or chocolate/nut or chocolate/raspberry concoction.

By: Mari

Mari — Sat, 03 Apr 2010 04:42:46 +0000

I made this cake a few weeks ago (in my parents’ kitchen, where the food processor is) and it was delicious… even though I forgot to add the baking powder, and it came out rather ugly and really, REALLY flat.

But I’m glad we tasted it before deciding to trash it. The taste reminded me of a favorite childhood cracker called Royal Creems. We toasted up slivers of it and ate them plain for breakfast, snack, and more snack — crisp on the edges and soft in the centers, as I imagine hand-held bread pudding would be. Yum!

By: ana

ana — Wed, 24 Mar 2010 13:38:35 +0000

Hi. Found your site last week, made your cake last night and just tried it for lunch. It’s utterly delicious even without the jam and cream. I don’t have a food processor so I ground the walnuts in a coffee grinder and there were a few lumps of unground walnut, but I think that made the cake even better. Next time, I’ll try it with hazlenuts.
thanks!

By: Tessa

Tessa — Wed, 17 Mar 2010 05:14:05 +0000

(After one failure) I successfully vegan-ized this recipe. It’s different – denser and with banana-coconut flavors – but we loved it. Details here: http://flic.kr/p/7LnhNw

Thanks for the recipe!

By: Joanna

Joanna — Tue, 09 Mar 2010 15:55:38 +0000

Okay, never mind. I see all the cake comments (and feedback) now. I put my comments on the wrong post – makes sense now.

By: Ryan

Ryan — Tue, 09 Mar 2010 04:33:59 +0000

This cake was Fantastic. Not too sweet, very nutty, and the jam was a great counterpoint to the flavor of the cake. I didn’t have quite enough walnuts, so I added a handful of hazelnuts to come to 4 1/2 ounces… I can’t wait to try other nut combinations! Also, I thought the whipped cream topping would be overkill, so I just used the raspberry jam as a topping, and I wouldn’t change a thing. Thanks so much for the recipe, Deb! It’s simple, quick, unique, delicious, and pretty…. the perfect recipe!

By: Sue

Sue — Tue, 02 Mar 2010 14:56:00 +0000

Just discovered your site and am now fearing for my waistline big time… made the walnut cake today and didn’t fancy the jam so made a butterscotch icing (basically your sauce recipe but thicker) added more walnuts to the top, and served it with whipped cream…

Also made your arroz con leche but did it with arborio rice and no cinnamon as I’m not a fan and don’t have any lovely Spanish memories to cloud things… it was delish.

Thanks, and you’re bookmarked!

By: Avanika (Yumsilicious Bakes)

Avanika (Yumsilicious Bakes) — Mon, 01 Mar 2010 12:00:55 +0000

That looks too good to be true!