Divine Walnut and Caramel Cake Recipe
Ingredients
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- Preheat the oven to 180°C (350°F).
- Beat the egg whites until stiff peaks form.
- Add the egg yolks and sugar, continuing to beat constantly with a whisk.
- Gradually add the caramel, milk, oil, and finally, fold in the flour.
- Pour the mixture into a greased and floured baking pan.
- Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the topping.
- In a saucepan, melt the sugar until it turns into caramel.
- Gradually add the milk, butter, and chopped walnuts.
- Let it simmer over low heat, stirring occasionally until it reaches the "road" stage (when a spoonful drips with a thicker consistency).
- Remove from heat and let cool for 2–3 minutes, then pour the caramel mixture over the baked cake.
Recipe Tips
Adapted from a Recipe by: docesregionais
Nutritional Facts (Per Serving)
Frequently Asked Questions
Can I substitute the eggs in this recipe?
Yes, you can substitute the eggs with 1/4 cup of unsweetened applesauce or 1/4 cup of mashed bananas for each egg. Alternatively, you can use 'flax eggs' by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg, letting it sit until it becomes gelatinous.
How should I store leftover cake?
Store any leftover Divine Walnut and Caramel Cake in an airtight container at room temperature for up to 3 days. If you'd like to keep it longer, you can refrigerate it for up to a week or freeze individual slices wrapped in plastic wrap and foiled for up to 3 months.
What if my caramel for the topping doesn't thicken properly?
If your caramel doesn’t reach the right thickness, you can simmer it on low heat for a bit longer while stirring constantly. If it gets too hard, add a splash of milk gradually to loosen it up and then return it to a simmer until it reaches the desired consistency.
Recommended Drink Pairings
Wine
Portuguese: Madeira Wine - The rich, nutty flavors of Madeira complement the caramel and walnut notes beautifully.
General: Late Harvest Riesling - This wine's sweetness and acidity balance the cake's richness, enhancing the caramel flavors.
Beer
Portuguese: Super Bock - This pale lager's crispness and light maltiness provide a refreshing contrast to the sweet cake.
General: Brown Ale - The caramel and toasty flavors in brown ale pair well with the cake's sweetness and nutty topping.
Other Beverages
Espresso: A shot of espresso offers a bold, rich contrast that enhances the cake's flavors and cleanses the palate.
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