Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a 9-inch cake pan with parchment paper and lightly grease it to prevent sticking.

Toast and Grind Walnuts

Let’s start by enhancing the flavor of your walnuts. Toast them lightly in a dry pan over medium heat for about 3-5 minutes. This helps bring out their natural oils and makes your cake extra flavorful. After cooling slightly, grind the toasted walnuts in a food processor or blender until they resemble fine crumbs. Be careful not to over-blend them into a paste.

Cream the Butter and Sugar

In a mixing bowl, cream the butter and sugar together until light and fluffy. This step is crucial for a light texture in your cake. From my own personal experience, if the butter isn’t soft enough, you can warm it slightly, but avoid melting it.

Add the Eggs and Vanilla

Gradually beat in the eggs, one at a time, mixing well after each addition. Add in the vanilla extract for that sweet, aromatic flavor.

Mix Dry Ingredients

In a separate bowl, sift together the flour, baking powder, and a pinch of salt. This helps evenly distribute the leavening agent.

Combine Wet and Dry Ingredients

Gently fold the ground walnuts into the butter mixture. Once incorporated, add the sifted dry ingredients in batches, mixing just until combined. You don’t want to overmix, as this could make the cake too dense.

Bake

Pour the batter into your prepared cake pan and spread it evenly with a spatula. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. The cake should have a golden-brown top.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar for a sweet finish if desired.