Walnut Sponge Cake Recipe (2025)

I have used a hand grinder, but you want to still make sure that the nuts have some structure. So set it to a rougher chop. This recipe was given to me by a friend who got it from her mother, and she prefers the nuts chopped chunkier. Originally, she used hazelnuts, but we both prefer walnuts now. When it’s done, I melt some butter with some 70% chocolate, and just spread on top. My friend likes a smaller but deep pan, I prefer it large and shallow. Use a circle of baking paper on bottom

Similar to a cake recipe that a friend gave me over 40 years ago (thank you Joy Flood, wherever you are!). But baked in a jelly roll pan, then turned out onto a tea towel dusted with confectioner's sugar. When cool, spread whipped cream on top and roll. Chill, slice and bake. Absolutely delicious! I tried to include the recipe, but I ran out of space!

This is a variation on a Passover nut cake of course using oil instead of butter,that my grandmother would nake

I have a similar cake recipe by Sarah Copeland that I have been enjoying for years. After the cake is baked and cooled, it is sliced in half horizontally and spread with apricot preserve (any fruit preserve works). Serve with whipped cream or creme fraiche and fruit.

Made per the recipe, delicious. We enjoyed that it was light and the walnut flavor came through. Had the same grid marks from the bottom of the 10" springform pan as the photo after flipping the cake over. We have easy access to walnuts, so will make again. Thanks David.

When I decided to make this cake, all I had at home was ground almond meal and raw brown muscovado sugar. The resulting caramel-like flavor was glorious! Coffee whipped cream was also a decadent addition.

After cooling, do you turn the cake upside down on the platter? I notice subtle grid marks in the photo similar to those on the bottom of a spingform pan.

Guessing that the grid pattern is probably from dusting powdered sugar over a wire cake rack laid on cake. My making of this filled a 10" springform pan a 1/2 in shy of top and in Colorado altitude took closer to 45-50mins to bake at 325F.

I don't have a springform pan. Can I use a 10" pie pan? Bundt pan? 8" square pan or 9x12" pan?

Will it work in a 9" springform pan?

Am I misunderstanding something? Step 4 says to whip the egg whites "until they form stiff peaks," then after adding the remaining sugar to "beat to stiff peaks." Should the first one be soft peaks, or does it even really matter?

Put a cooky sheet under the springform pan to catch any possible leaks and keep your oven clean.

Has anyone used straight almond flour? It's more finely ground than the 'medium-fine' called for in this recipe.I can see this going really well with some holiday spices added in.

When I decided to make this cake, all I had at home was ground almond meal and raw brown muscovado sugar. The resulting caramel-like flavor was glorious! Coffee whipped cream was also a decadent addition.

This is delicious and I had to bake it at least 45 minutes instead of the 30 called for—and my oven runs hot. I say “at least” because my toothpick came out clean at 30 minutes but When I cut into the cake after it cooled it was very much undercooked, frothy in the middle. I put it back into a 350 oven, starting with the oven warm but not hot and baked it another 20 minutes or so. It is a more golden brown than the photo, not dry, definitely fully baked and delicious!

This was pretty good in the end but mine needed much more time in the oven. It was jiggling like a waterbed at the recommended 30 minutes and needed nearly twice that to stabilize before I trusted it not to collapse.

This is a perfect, easy cake for Passover! It should be. Included in your Passover collection.

Lovely cake. I roasted my walnuts for a few minutes to deepen the nut flavor.

Made per the recipe, delicious. We enjoyed that it was light and the walnut flavor came through. Had the same grid marks from the bottom of the 10" springform pan as the photo after flipping the cake over. We have easy access to walnuts, so will make again. Thanks David.

To those asking about the grid marks. My best guess is that the food stylist put a flat cooling rack over the top to act as a stencil before dusting with confectioners sugar. Remove the rack and you have a grid pattern. You could get a similar affect with any cut out paper, a doily would provide a lace pattern.Looks like a wonderful Passover cake.

This looks like a cake I made years ago...and lost the recipe. Finely ground walnuts, egg whites...light and airy. Can't wait to try this.

e.g., as part of step 6, place the cooling rack on top of the cake, dust the cake+rack lightly with confectioner's sugar, remove the rack.