*This post was created in partnership with California Walnuts, but all opinions are my own.. I’m so excited to be bringing you some of my very favorite walnut recipes in 2019 like these candied and chocolate covered walnuts and a hearty and nutritious soup made creamy with the help of walnuts.

This month we’re celebrating this heart-healthy* nut by making a cake that will warm anybody’s heart. Too much? Wait until you see the cake.

Normally when I crave a cake I stay clear away from those towering numbers that steal the show on everyone’s Instagram feed. Perhaps it was years of making wedding cakes that turned me off of stacking cakes on cakes then frosting to a slick perfection. Or perhaps it’s because for me, when it comes to cake I like it plain and often in loaf form.

It’s no surprise to many of you that I’m more of a snack cake fan (exhibit A, B, C). The sort that slips casually onto a plate tucked next to a cup of coffee in the morning. Or the sort that is perfectly fine served on a napkin at three in the afternoon. I don’t need a show stopper, I just want a simple stunner with a hearty crumb, a tender bite and one that values flavor over beauty.

In this walnut cake, flooded with milk chocolate mousse, covered with maple cream cheese frosting and a cascading river of salted maple caramel I believe we all win. Because in all its glory this cake is indeed a stunner. But strip away the frills and you have a cake that made my Saturday morning coffee time shine.

I will say that the milk chocolate mousse, while lovely, is a step that I may skip the next time I opt for stacking this cake. Just the cake, plentifully studded with walnuts, wrapped in a lightly sweet frosting and the flood of maple caramel is quite right on it’s own. But you know, it’s good to have options.

Stacked or unstacked this cake makes hearts happy.

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Walnut Cake with Milk Chocolate Mousse and Salted Maple Caramel

Author Ashley Rodriguez

Ingredients

3 cups all-purpose flour

2 cups granulated sugar

2 1/2 teaspoons kosher salt

3/4 teaspoon baking soda

1 teaspoon baking powder

1 1/3 cup extra-virgin olive oil

1 3/4 cup whole milk

4 large eggs

1 tablespoon orange zest

2 cups chopped, toasted walnuts (plus more for finishing the cake)

Instructions

Makes two 8-inch cakes

3 cups all-purpose flour

2 cups granulated sugar

2 1/2 teaspoons kosher salt

3/4 teaspoon baking soda

1 teaspoon baking powder

1 1/3 cup extra-virgin olive oil

1 3/4 cup whole milk

4 large eggs

1 tablespoon orange zest

2 cups chopped, toasted walnuts (plus more for finishing the cake)

Preheat your oven to 350°F. Grease and flour two 8-inch cake pans lined with parchment paper.

In a large bowl whisk together the flour, sugar, salt, baking soda, and baking powder.

In another large bowl whisk together the olive oil, milk, eggs and orange zest. Add this to the dry ingredients then mix well to combine. Stir in the walnuts.

Divide among the two prepared cake pans and bake for 50 – 60 minutes. Or until the middle springs back when gently pressed.

Let the cake cool in the pans for 10 minutes before removing from the pan and cooling completely on a wire rack.

While the cakes cool prepare the frosting and mousse.

Maple Cream Cheese Frosting

2 sticks unsalted butter, room temperature

8 ounces cream cheese, room temperature

2 cups powdered sugar

1/4 cup maple syrup

Pinch salt

In the bowl of a stand mixer fitted with the paddle attachment add the butter and cream cheese. Beat on medium low until creamy and well mixed, about 4 to 5 minutes.

Add the powdered sugar, maple syrup and a pinch of salt then mix on low until combined. Increase the speed to medium then beat for an addition 5 minutes. Set aside.

Milk Chocolate Mousse

From Epicurious.com

2 tablespoons brewed coffee

5 ounces milk chocolate, coarsely chopped

3/4 cup heavy cream, cold

Bring a small pot of water to a gentle simmer over medium heat. Combine the coffee and chocolate in a medium metal bowl that can sit atop the pot of water without touching the water. Place the bowl on the pot and heat until the chocolate is melted, stirring often. When the mixture is smooth, remove from the heat and set aside to cool until no longer warm to the touch.

While the chocolate cools, whip the cream until soft peaks.

Gently fold in about half of the whipped cream into the chocolate. When just combined fold in the remaining whipped cream. Chill until ready to assemble the cake.

Salted Maple Caramel

1 cup maple syrup

Add the maple syrup to a small saucepan. Bring to a simmer then reduce to 3/4 cup over low heat, about 5 – 7 minutes.

Keep a close eye on it as it can boil over. Let cool to room temperature.

To assemble the cake:

Once the cakes are completely cooled it’s time to assemble!

Using a piping bag (or if you’re fresh out as I was use a ziplock with a small cut in one corner) pipe a ridge or dam around the top edge of one of the cake layers. Fill the frosting fencing with the chocolate mousse (you may not need all the mousse, consider that the cake baker’s bonus). Top with the remaining cake layer. Then frost the entire cake.

Refrigerate until firm.

Just before serving add 1 cup or so of toasted walnuts to the top of the cake then pour the maple caramel over the top of the walnuts. Sprinkle with flake salt then serve right away.

*Supportive but not conclusive research shows that eating 1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet, and not resulting in increased caloric intake may reduce the risk of coronary heart disease. One ounce of walnuts provides 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat, including 2.5g of alpha-linolenic acid, the plant-based omega-3.

As the last of the plates were cleared grandma disappeared from the table. A moment later she returned carrying with her an aged tin box containing over 50 years of collected recipes. The lid no longer able to close as hundreds of  handwritten recipe cards and yellowed newspaper recipes packed tightly inside.

For the next hour I sat at the table oblivious to the squeals of the children around me and the conversation that continued as I tucked into the recipes already making plans to copy dozens of them. I held that box and imagined all the dinners that came from its contents. The cards themselves stained from the food that fed my dad and his four siblings.

I was holding a treasure. I felt the great value of that box and was so honored that grandma had thought to show it to me.

“Why don’t you take it?” She said.

I sat still for a moment reveling in her offer. It didn’t take much of her insistence before I held the box tighter overjoyed at this gift.

One of the reasons this blog exists is to create a similar sort of collection for my family. Instead of a tin box studded with blue and orange flowers this site houses our recipes as a sort of memoir of our meals. I am so eager to interweave in these pages the recipes that my grandma deemed worthy of feeding her family and entertaining the people who she graciously opened her home to.

Within minutes of riffling through the cards I found a recipe for Rhubarb Cake. It is no secret that I revel in the arrival of Spring mainly for the sake of Rhubarb so I knew this cake would be the first recipe I’d try.

What I find particularly endearing about these recipes is that there is little more than a list of simple ingredients. The few words written to describe the process show an assumed knowledge that is quite lost in our generation. I find the missing details freeing and the reminder that baking wasn’t always such a fearful act that required scales and a degree in chemistry. My grandmother’s and my mother knew how to bake by the feel of the batter and the way the dough reacted to their touch.

I creamed the butter and sugar by hand just as I imagined grandma did. There is something I find quite romantic about relying solely on a wooden spoon to bring a batter together. As the brown sugar and butter lightened in color and my arm felt a bit of a burn from the mixing I tossed in the remaining ingredients and sent the cake into a hot oven.

What emerged was a dense cake studded with tart rhubarb and scented with cinnamon making it the perfect cake to transition from Winter to Spring. I used its hearty texture and the presence of a vegetable as an excuse to enjoy it for breakfast – twice. And with an afternoon cup of coffee it paired quite nicely as well.

Grandma was wise to tuck this one away and now thanks to her, I’ve done the same.

Rhubarb Cake

The simplicity of this cake makes it the perfect solution when a sudden urge to bake emerges. I made a few adjustments to the original recipe - enough to make it feel more me while still maintaining the feel of grandma. 

2 cups chopped (rough 1/2") rhubarb

1/2 cup (not packed) brown sugar

1 stick (1/2 cup) butter, soft

1 cup (not packed) brown sugar

1 egg

1 teaspoon vanilla

1 cup plain whole milk yogurt

3/4 teaspoon kosher salt

1 cup all-purpose flour

1 cup semolina flour

1 teaspoon cinnamon

1 teaspoon baking soda

Butter and flour a 8 or 9" (2" high) round cake pan.

Pre-heat your oven to 350*

In a small bowl add the rhubarb and 1/2 cup brown sugar. Let that sit for 30 minutes.

In a large bowl cream the butter and 1 cup brown sugar until light. Add the egg and vanilla. Add the rhubarb mixture and yogurt. Stir well. In another bowl whisk together the dry ingredients then add it to the rest of the ingredients stirring well to combine.

Spread in your prepared pan and bake for 50- 60 minutes or until the middle of the cake springs back when lightly pressed.

Let cool in the pan for 5 minutes before removing from the pan and cooling completely on a wire rack.

Store well-covered for up to three days.

The other night we sat down to a dinner that was so simple it went from in my head to on the table in under 15 minutes. So I couldn’t help but laugh when my husband commented, “this is my favorite dinner in a long time.” – or something to that effect. He fumbled his words and tried to choose them as cautiously as he could knowing that his pregnant wife is in a constant fragile emotional state. I knew what he was trying to say and that it went beyond the fact that the number of warm, home-cooked meals I’ve produced in the last few months has dramatically decreased so he was just happy to see something other than grilled cheese.

It was the homemade baguette which accompanied the simple meal that really made his heart melt like the butter on his warm bread.

The next morning he happily sat down with his coffee and half a baguette, sliced and slathered with butter and jam. A breakfast that I too enjoyed nearly every morning living in a convent while studying art in Italy.

Bread is about as simple as it gets; flour, salt, water and yeast, yet I find there is nothing more satisfying and pleasurable than a slice of warm homemade bread.

I enjoy every aspect of it. Transforming sleeping ingredients into something that is alive and growing. The smell of the awakened yeast having a feast of flour wafting through the kitchen and flooding my head with memories of all the times I’ve smelled it before.

The anticipation of pulling the warm loaf from the oven and having to let it cool just enough so that you can cut through it without causing burns. And then finally the oohhh and ahhh inducing first bite that makes the hours and even days of wait all worth it and immediately sets your mind on making the next loaf.

Making baguettes at home can seem to be an intimidating task but I have been so happy with the results from this recipe. I think 12 loaves in about a week should be enough to prove how happy I’ve we’ve been with the final product.

Forming the loaves takes a bit of practice but I’m sure you will quickly get the hang of it after the second or third loaf. And even if they aren’t picture perfect you will not be disappointed with the taste.

Thus I give my recipe for Homemade Baguettes or How to Turn a Simple Meal into a Memorable One.

Homemade French Baguettes

yields four baguettes
adapted from Artisan Breads Every Day, Peter Reinhart

Ingredients

5 1/2 cups unbleached bread flour (I've used all-purpose with great results)

1 tbsp coarse kosher salt

2 1/4 tsp instant yeast

2 cups warm water

Method

Prep Day: Combine all ingredients in bowl of mixer, set with paddle attachment, and mix on lowest speed for 1 minute until well blended and smooth.  Dough should form a coarse, shaggy ball.  Let rest, uncovered for 5 minutes.  Switch to dough hook and mix on medium-low speed for 2 minutes.  Dough should be smooth, supple, and tacky but not sticky.  Knead dough by hand on lightly floured work surface for 1 minute, then transfer to a large clean, lightly oiled bowl.  Cover with plastic wrap and immediately refrigerate overnight or up to 4 days.

Dough can also be made without the use of a stand mixer. Combine all the ingredients - start with a wooden spoon then switch to your hands when the flour is incorporated. Lightly knead until all the ingredients are well blended. Let rest for 5 minutes then knead for about 5 more minutes until dough is smooth and slightly tacky.

Baking Day: Remove dough from refrigerator 2 hours prior to baking.  Gently transfer to lightly floured work surface, taking care to release as little gas as possible.  Divide dough into four equal portions. You can also do as I have by removing just enough dough to make one baguette and have a fresh baguette everyday for the next four days from one single batch of dough.

Form Baguettes: Pat each piece of divided dough into a thick rectangle.

Fold the bottom half to the center and seal the seam. Fold the top half to the center and once again seal the seam.

Roll the top half of the dough over the seam to create a new seam on the bottom of the loaf.

With seam side underneath, gently rock loaf back and forth, with hands moving out toward and increasing pressure at the ends, to slightly taper the loaf until baguette is the length of baguette pan (or baking sheet). Place the formed baguettes on a baguette pan or a baking sheet that has been oiled or covered with parchment.  Mist top of dough with oil, loosely cover with plastic wrap, and proof at room temperature for about 1 1/2 hours, or until increased to 1 1/2 times its original size.

Baking: About 45 minutes before baking, preheat oven to 450 degrees.  Place a sheet pan, which will serve as steam pan, with a 1-inch rim on shelf under which baguettes will be baked.  Remove plastic wrap from the dough 15 minutes prior to baking.  Just prior to baking, score the dough 1/2 inch deep with a serrated knife or razor.  Transfer dough to the oven, pour 1 cup hot water into the steam pan.

Bake for 15 minutes, then rotate pan and bake for another 15-20 minutes, until the crust is rich golden brown, the loaves sound hollow when thumped, and the internal temperature is about 200 degrees in the center.  Cool on wire rack before slicing or serving.  Best eaten the same day, or heated briefly in the oven the next day if crust loses its crispness.

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