Walnut Loaf Cake with Tangerine Glaze
This toasty cake makes a great treat for Easter brunch. The batter of buckwheat flour, sour cream, and walnuts make it rich, and the surprising addition of vinegar in the glaze provides a pleasantly tart contrast on your tongue. Grinding the sugar with the walnuts helps the nuts to grind faster and finer. This straightforward recipe is a sure ticket to gluten-free success (even for fair-weather bakers).
MAKES 1 LOAF CAKE
3 ounces walnut halves, toasted (about 1 cup)
1 cup sugar (7 ounces)
1 teaspoon fine sea salt
1⁄2 cup unsalted butter, softened, plus more for pan
2 large eggs
1⁄2 cup sour cream (4 ounces)
zest of one tangerine or orange
1⁄2 teaspoon vanilla
1 3⁄4 cups (9.6 ounces) all-purpose gluten-free flour, plus more for pan
1⁄2 teaspoon baking powder
1⁄4 cup buckwheat flour (1 ounce)
1. Butter a 9x5-inch loaf pan. Line pan the bottom and long sides of the pan with parchment paper. Butter the paper and sprinkle with a pinch of flour, set aside. Heat the oven to 325 degrees. Set aside 7 good looking walnut halves to decorate the cake after glazing.
2. Place the walnuts, sugar, and salt in the bowl of a food processor. Pulse to a fine sandy texture.
3. Add the butter, process until lightened and fluffy. Add the eggs one at a time, processing until fully incorporated. Pulse in sour cream, zest, and vanilla until well combined. Add flour and baking soda, and process until the batter is uniform.
4. Pour batter into prepared loaf pan. Bake for about 1 hour, rotating the pan halfway through baking time. The cake is done when the top is golden and a wooden skewer inserted into the center comes away without crumbs.
5. Let cake cool completely in pan. Run a sharp knife around the outside of the pan to release it from the sides. Drizzle the top with Tangerine Rose Glaze.