This cake was made for very special occasions in St Michael, Azores. It was often made at Christmas time because that’s when fresh walnuts were available. My Aunt Lilia, who shared this recipe with me, said that this cake was a popular treat that everyone always looked forward to having.
This wonderful nutty cake is not too sweet with the exception of the sauce being soaked into the cake. I let the cake soak for an hour before I serve it and my family loves it! I hope yours does, too.
The ratio of this cake is:
- 1 cup of Walnut Meal (Whole Walnuts pulsed in food processor)
- 1 cup of sugar
- 5 Eggs
- 4 tablespoons of all purpose flour
Beat the eggs and sugar well until creamed and then add the walnut meal and flour and mix all together until well blended. If the mix is too wet you can adjust and add another tablespoon of flour until it’s the right consistency.
Grease 9″ cake pan and bake at 350 for 1 hour. The cake will not rise and will form a nice golden crust.
- 1 cup of Sugar
- 1 cup of whole milk
- 1 tablespoon of butter
- 2 tablespoons of cocoa powder
Note: I used a 16 oz bag of whole walnuts and I was able to get 3 cups of walnut meal. So I used 3 cups of sugar, 15 eggs and 12 tablespoons of flour which made a very big 10″ round x 3″ deep cake.