Walnut Yogurt Cake
I published a video on Butter Walnut Cake about 10 months ago. I love this cake especially the crunch from the walnuts. So, when I was craving for it recently, I thought I will make it again but this time with my regular cake recipe and instead of using whipping cream, I will use Greek yogurt. Yogurt always gives cake a soft and creamy texture so it will be heavenly to add the crunch from the walnuts. Such an easy and delicious Walnut Yogurt Cake!
1. For best results, weigh the ingredients with a digital scale.
2. Preheat the oven to 340 F or 170 C.
3. In a bowl, add all the dry ingredients (except the walnuts) and mix until well combined.
4. Add all the wet ingredients and whisk until well combined.
5. Finally, add the chopped roasted walnuts but reserve some for the topping. Mix to combine.
6. I used a 7 1/2-inch round pan with a removable bottom, greased and lined with parchment paper. You can also use any suitable baking pan. Transfer the batter into the pan and spread evenly. Then top with the reserved walnuts and press down gently to ensure they stick to the batter.
7. Bake for 40 to 50 minutes or until a wooden skewer comes out clean.
8. Cool slightly before slicing into 12 servings.
9. The cake can be kept at room temperature for about 2 to 3 days if you have a cool and dry climate. Otherwise, it is better to refrigerate earlier for up to a week or freeze for up to 3 months.
[Total Servings = 12]
NUTRITION INFO PER SERVING
Total Carb = 3.3 g
Dietary Fiber = 1.9 g
Net Carb = 1.4 g
Calories = 232
Total Fat = 19.9 g
Protein = 10.4 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
