Soft, nutty, and barely sweet, this kefir walnut cake comes together fast with no mixer. The kefir foams up with the baking soda and does the lifting so a very simple batter still rises.
Ingredients
- 1 cup (240 ml) kefir
- 1 tsp baking soda
- 1 cup (100 g) chopped walnuts
- 1 cup (200 g) sugar
- 4 tbsp (60 ml) neutral oil
- 1 cup (125 g) all-purpose flour
- Extra oil or butter for greasing the pan
Instructions
- 1Mix the kefir, baking soda, walnuts, sugar, oil, and flour in a bowl until just combined. Don't overmix, stop as soon as the flour disappears.
- 2Grease a 20 cm (8-inch) pan and pour in the batter.
- 3Bake at 190 °C (375 °F) for 30–35 minutes, until a toothpick inserted in the center comes out clean.
- 4Let cool in the pan for 10 minutes before turning out.
Cook's Note
Stop stirring as soon as the flour disappears. A few lumps are fine, the more you mix after that point, the tougher the cake gets.
Best Served With
A strong cup of black tea or a flat white. Good with a small spoonful of sour cream on the side too.
Why This Recipe Works
Kefir is acidic, and when it meets the baking soda it immediately starts to bubble. Those bubbles push the batter up in the oven, which is how a dense walnut cake rises without any beaten eggs doing the work.
Make It Yours
- Swap walnuts for toasted hazelnuts or pecans.
- Add a pinch of cinnamon to the batter.
- Drizzle with honey while still warm instead of a glaze.
Leftover Strategy
Wrap tightly in foil and keep at room temperature for 2–3 days. The walnut flavor actually deepens on day 2.
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Pairing
Strong black tea cuts the sweetness cleanly and is the natural match. A dry Riesling works if you're serving it as an after-dinner dessert.