Individual Walnut Cake with Yogurt Recipe

Name: Individual Walnut Cake with Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup walnuts (1 ounce); 1 1/2 tablespoons sugar; 2 tablespoons unsalted butter, cut into small pieces; 1/2 teaspoon finely grated fresh lemon zest; 1 large egg; 2 tablespoons all-purpose flour; 1 lemon; 3 tablespoons sugar; 2 tablespoons water; 2 teaspoons mild honey; Special equipment: a 6- to 8-ounce gratin dish or ramekin; Accompaniment: whole-milk yogurt (preferably Greek)

Servings: persons

1/3 cup walnuts (1 ounce)
1 1/2 tablespoons sugar
2 tablespoons unsalted butter, cut into small pieces
1/2 teaspoon finely grated fresh lemon zest
1 large egg
2 tablespoons all-purpose flour
1 lemon
3 tablespoons sugar
2 tablespoons water
2 teaspoons mild honey
Special equipment: a 6- to 8-ounce gratin dish or ramekin
Accompaniment: whole-milk yogurt (preferably Greek)

1
Put oven rack in middle position and preheat oven to 350F.
2
Pulse nuts in a food processor until coarsely chopped and reserve 1 1/2 tablespoons in a small bowl.
3
Add sugar and a pinch of salt to nuts in processor and pulse until nuts are finely chopped.
4
Add butter and zest and process until smooth, then add egg and process until blended, scraping down side of bowl.
5
Add flour and pulse just until incorporated, 2 or 3 times (do not overblend).
6
Pour batter into ungreased dish and sprinkle with reserved nuts.
7
Bake until cake is browned around edge and puffed, and a wooden pick or skewer inserted in center comes out clean, 20 to 25 minutes.
8
Transfer cake in dish to a rack.
9
Finely grate 1/4 teaspoon zest from lemon, then halve lemon and squeeze enough juice to measure 2 teaspoons.
10
Bring lemon juice, sugar, water, and honey to a boil in a very small saucepan, stirring until sugar is dissolved, then boil 1 minute.
11
Stir in zest and cool to warm.
12
Run a thin knife around edge of cake to loosen and pour 3 tablespoons syrup over hot cake in dish, letting syrup run down sides and underneath cake.
13
Cool cake at least 15 minutes.
14
Transfer to a plate and serve with remaining syrup and yogurt.

257

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/3 cup walnuts (1 ounce), 1 1/2 tablespoons sugar, 2 tablespoons unsalted butter, cut into small pieces, 1/2 teaspoon finely grated fresh lemon zest, and more.

Yes, Individual Walnut Cake with Yogurt falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Individual Walnut Cake with Yogurt

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions