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
- 3ounces walnut halves, toasted (about 1 cup)
- 1cup sugar (7 ounces)
- 1teaspoon fine sea salt
- 1⁄2cup unsalted butter, softened, plus more for pan
- 2large eggs
- 1⁄2cup sour cream (4 ounces)
- zest of one tangerine or orange
- 1⁄2teaspoon vanilla
- 13⁄4cups (9.6 ounces) all-purpose gluten-free flour, plus more for pan
- 1⁄2teaspoon baking powder
- 1⁄4cup buckwheat flour (1 ounce)
- 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.
Tangerine Rose Glaze
If you don’t have rosewater, just replace it with tangerine juice or water. It will still be lovely!
- 2⁄3cup (2.75 ounce) confectioner’s sugar
- 1⁄2teaspoon pure vanilla extract
- 2teaspoons white vinegar
- 1teaspoon tangerine or orange zest
- 1⁄2teaspoon rosewater
- pinch fine sea salt
- Whisk all of the ingredients together in a small bowl until smooth. Use immediately to drizzle on top of Walnut Pound Cake. Use reserved walnut halves to decorate the top of wet glaze. Let dry before slicing.