From Soajo, Portugal - Walnut Cake with Port Wine Icing

walnuts

🥗Healthier: almonds

💰Cheaper: pecans

Almonds are lower in calories and pecans are often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and margarine is usually cheaper.

port wine

🥗Healthier: red grape juice

💰Cheaper: sweet red wine

Red grape juice provides sweetness without alcohol, and sweet red wine is often more affordable.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber, while cake flour can be cheaper for baking.

Preheat the oven to 350°F (175°C).

Grease and flour a round cake pan.

Chop the walnuts finely and set aside.

In a mixing bowl, cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract and lemon zest.

In another bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in the chopped walnuts gently.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

In a separate bowl, mix the powdered sugar with port wine and milk until smooth to create the icing.

Once the cake is cool, drizzle the port wine icing over the top.

Let the icing set for a few minutes before serving.

Cooking Techniques

Spice Level:

Allergens