The Princess has told me she likes this Kamut and Walnut Loaf Cake more than any other cake I make. Apparently it is “not as dense” as some of my other creations. To be honest, I’m not too sure how to take that.
The food processor is fast becoming my preferred cake-making appliance. Probably because the cake can be in the oven in under five minutes, if I’m quick. Whilst these food processor cakes are unlikely to win any prizes at our local Royal Agricultural show, they are perfect for staving off hunger in the grumpy teenager. And the grumpy husband.
This recipe is an adaptation from one of my most loved cookbooks; Quick Mix Cakes by the Australian Woman’s Weekly. My slightly dog-eared copy, which was a Christmas present from my Nan many, many years ago, has been well used over time. Even though I no longer bake with white sugar and prefer to use alternative flours, I still refer to this book every few weeks to re-stock the cake tin, and have become very adept at changing recipes to incorporate my preferred ingredients.
One of my current favourite flours is Kamut, which is also sold as Khorosan. Kamut is an ancient grain that adds a nutty, buttery flavour to baked goods and pastry, and it works particularly well with the walnuts in this recipe. In Australia, it is primarily sold by Bob’s Red Mill, and I have also bought it from online organic companies. If you cannot find Kamut flour, then use wholemeal spelt or wheat instead.
I consider this an everyday cake, one that is perfect to tuck into lunchboxes, so I never bother to frost it. Any attempt to do so in my house results in little piles of picked off frosting next to the sink, which I take as The Princess’s way of saying “why did you bother?”. Sometimes I wonder that myself.
Khorasan (Kamut) and Walnut Loaf Cake
- 120 g walnuts 1 cup
- 185 g unsalted butter roughly chopped, 6.5 oz
- 65 g dark muscovado sugar 1/3 cup
- 80 ml milk 1/3 cup
- 40 ml maple syrup 2 Tablespoons
- 1 teaspoon vanilla extract 5 ml
- 110 g plain white flour 3/4 cup
- 80 g Kamut flour 1/2 cup
- 1 egg
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate soda baking
- Pinch salt
- 2 Tablespoons walnuts roughly chopped, extra
Pre-heat the oven to 190C (170C fan forced).
Grease and line a 14cm x 21cm loaf pan, and set aside.
For the Thermomix
Place the walnuts in the bowl. Turbo pulse once. Remove the walnuts and set aside.
Place the butter, sugar, milk, maple syrup and vanilla in the bowl. Cook on Speed 1 for 3 minutes at 60C.
Add the flours, egg, baking powder, bicarbonate soda and salt.
Blitz for 20 seconds on Speed 5.
Add the roughly chopped walnuts.
Blitz for 5 seconds on Speed 5.
Scrape the batter into the prepared cake tin. It will seem quite wet, which is fine.
Scatter over the extra walnuts.
Bake for about 40 minutes, or until the cake is well risen and a skewer inserted in the centre of the cake comes out clean.
Allow to rest in the tin for 5 minutes, then remove from the tin and allow to cool on a rack.
For a Conventional Food Processor.
Pulse the walnuts briefly until roughly chopped. Set aside.
Place the butter, sugar, milk, golden syrup and vanilla extract into a small saucepan, and place over a low heat until the butter is melted.
Transfer the melted mixture to the food processor.
Add the flours, egg, baking powder, bicarbonate soda and salt to the food processor, and blitz until the mixture is combined and slightly lighter in colour.
Add the walnuts and blitz briefly to combine.
Transfer the mixture to the baking tin, scatter over the extra walnuts and bake as above.
Roughly chop the walnuts and set aside.
Place the butter, sugar, milk, golden syrup and vanilla extract into a small saucepan, and place over a low heat until the butter is melted. Allow to cool slightly.
Stir in the reminder of the ingredients.
Pour the batter into the prepared cake tin, scatter over the walnuts, and bake as above.
P.S. If you are looking for more quick cakes, check out my 5 minute Food Processor Chocolate Apple Cake.
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