Khorasan (Kamut) and Walnut Loaf Cake
I make this in my Thermomix, and have provided this method below. However this cake could easily be made in a standard food processor, or even in a saucepan, and I have also provided these instructions
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Servings: 1 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
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.