Exceedingly appealing
Saturday, December 12, 2009 at 1:03PM 
I had not intended this humble walnut cake to be a topic of discussion. It was the fulfillment of a request of something simple to end a mid-week lunch ten whole days ago. No bells or whistles or sugarplum fairies required. No ballyhoo to be had, nothing to talk about here.
And good gracious, it was yet another walnut recipe. And not only that, it also represents not one, but another two recipes from Gourmet magazine, the apparent alpha and omega of my kitchen exploits. I assumed that my fancy, and our conversation, would move on to other things.
Silly, silly me. Despite the days that have passed the charm of that uncomplicated cake is still peerless in my estimation.
The preparation was as simple as can be. It all came together in a food processor, where toasted walnuts are left with butter and sugar to whir on their own for a while. Once smooth, they become what I can only imagine akin to what peanut butter wants to be when it grows up - a smooth blend of butter and nuts, intensely flavoured and sharply aromatic. Next it's just eggs, flour, baking soda and salt, and it's done, off to the oven.
What emerges is a cake that's fairly thin and mostly flat, with the gentlest of swells at its middle. Medium brown with darker flecks throughout, it is resolute in its plainness and yet exceedingly appealing. For the sake of fuss I improvised a frosting of one part cream cheese to equal parts soft, unripened goats cheese and butter, with enough icing sugar to sweeten and a splash of vanilla to round out the flavour. But the gilding was hardly necessary; the cake itself was memorable, moist with a tender, springy crumb.
I offered an Apple-Fig Compote at its side, fruity and jammy and tart to counter the resonant nuttiness of the cake. The combination was gorgeous.
So gorgeous in fact, I'll probably still be talking about 10 days from now. Maybe more.
Walnut Cake with Apple-Fig Compote
Recipes
Walnut Cake (omit the topping)
Apple-Fig Compote (see note below)
Notes:
• For the compote, I omitted the lemon juice and zest, and used maple syrup in place of the sugar. I popped a 1x1/4-inch piece of peeled ginger into the pot while simmering the fruit, removing it before cooling.
Reader Comments (22)
this sounds heavenly. I can almost smell the nuttysweet aroma. thank you!
Oh, this is so lovely, both the photos and your description of the cake. You've convinced me that the very next time I can, I have to make this.
I love cakes like this--I'm glad it made its way to us.
Once again, gorgeous. I love the idea of the compote for the top. I think we'll definitely end up trying this recipe this holiday season. Will result many smiles, I think:)
I love how simple this is
Walnuts and a cream cheese frosting are so winter appropriate. All we need now is a glass of red wine and a roaring fire place.
Ha ha ha- what peanut butter wants to be, when it grows up!!!!
i love the compote you made to "lift" this cake- it looks so lovely and delicious. i absolutely love walnut- or any other nut-based cake.
Looks beautiful. I love the flavor combo that you use here.
Oh my oh my. I would have trouble parting with this. The compote on top makes it unique and quite beautiful.
I just love it when something so simple can make such an impact. I will have to definitely try this cake.
I love the compote on top--it's perfect with this cake. A simple but gorgeous dessert with lots of juicy flavor.
Oh my...this sounds just perfect! I've been looking for a homey, humble dessert for a gathering this weekend, and your lovely cake just might be it. Thank you for sharing, Tara!
Beautifully written and photographed, as usual, Tara. And, I think I might also want to be what peanut butter wants to be when it grows up. At the very least, I'd like to make this cake. And soon.
What a stunningly beautiful photo of the cake--so simple and, as you say, humble. I'm a huge fan of cream cheese icing so this looks like a keeper, for sure.
And awesome work organizing the Canada contingent of menu for hope. Turning out to be an amazing year!!
This sounds nice and delicious! I just have to practice making the most delicious walnut cake. It has always been my problem.
curious girl, it was the aroma of this cake that first caught my attention. You're welcome!
Nithya, I do hope that you enjoy it.
the Leftoverist, so happy to hear that.
tiina, I'm planning on making it again this holiday - it's the sort of cake you want around for teatime.
Chaucee, so do I!
Amanda, I like the way you think, my friend.
Kitchen Butterfly, that was my first thought when I opened the processor - it was like peanut butter, but so very much better.
shayma, I do too! Nuts add such a welcome substance to baked goods this time of year.
arugulove and kellypea, thank you.
Julia, please let me know how you like it if you do!
lisa, juicy is right. The compote added a bit of lusciousness to the whole affair.
Andrea, you're always so very welcome, m'dear!
Kristin, thank you, thank you. By the way, I've got your holiday recipe guide bookmarked!
Megan Gordon, thank you for all the kindness regarding the cake and Menu for Hope. I'm thrilled with the support we've received.
solid wood furniture, best of luck with the recipe!
goodness, I love reading your blog so much! Your words are so beautiful.
That cake looks delicious! Sadly, I'm allergic to walnuts!
You make a me covet a simple walnut cake. Love how you write! The apple and fig compote sounds so delicious.
Oh, I DO love a good goat cheese frosting! And here I was thinking I was all alone in my fondness for it. I'll have to give it a go with this strong, simple cake, which sounds just lovely.
This is a winner. Very impressive. I can taste it already. Thank you!
I totally missed this; it is lovely. And funny enough, one of the pictures I took (with just the jam) reminded me so much of something I'd see on your site. You're influential!