Asturian Walnut Brandy Bliss Cake

1. Preheat Oven

Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature when you’re ready to bake.

2. Grind Walnuts

Take 1 pound of walnuts and grind them in a food processor. Be careful not to grind them too finely; you want a bit of texture to add character to your cake.

3. Beat Eggs and Sugar

In a large bowl, beat 4 large eggs with 1 cup of superfine sugar using an electric mixer. Beat the mixture until it transforms into a pale, thick cream.

4. Add Butter and Brandy

Once you have the thick cream, add the 6 tablespoons of melted butter and 3 tablespoons of brandy. Continue to beat until the mixture is smooth and well combined.

5. Fold in Walnuts

Gently fold the ground walnuts into the egg mixture. Folding means gently incorporating the walnuts using a spatula, making sure not to deflate the air you’ve just beaten into the eggs.

6. Prepare Cake Pan

Prepare an 11-inch springform cake pan by buttering and flouring it. This prevents the cake from sticking and makes it easier to remove once baked.

7. Bake the Cake

Pour your batter into the prepared pan and place it in the preheated oven. Bake for about 45 minutes, or until the cake is firm to the touch.

8. Prepare Syrup

In a saucepan, combine ½ cup of sugar and 1 cup of water. Bring the mixture to a boil, stirring until the sugar is completely dissolved. Remove from heat and stir in 1 tablespoon of brandy.

9. Add Syrup to Cake

As soon as the cake is out of the oven, pour the hot syrup over it. The heat will help the syrup soak into the cake, making it deliciously moist.

10. Let Cake Stand

Let the cake stand in the pan for at least 1 hour to allow the flavors to meld and the syrup to be fully absorbed.

11. Serve

Serve the cake at room temperature, and enjoy a slice of Asturian bliss.