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You are here: Home » Passover

Not Just For Passover Recipes - Pastel de nuez - Sephardic Walnut Cake

Mar 18, 2018 -May contain affiliate links

2.3K shares
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Jump to Recipe·Print Recipe· 4.9 from 11 reviews

This recipe is part of our Vegetarian Passover Weekly Meal Plan. Get the free ebook!

Pastel de Nuez is an old Sephardic family recipe. It is a delicious Walnut Passover Cake Full of walnuts and cinnamon. Our walnut cake is super moist and has the warmth of cinnamon and sweet wine, you will surely want to make it more than once.

A whole passover walnut cake on a cake stand with a gold base. on the table there is also a partial view of 3 plates staked under a napkin and 3 spoons on top of the plate.

My brain is like this huge board filled with sticky notes of memories of my life. It is scary, freaky, really how I remember EVERYTHING. It gets me in so much trouble.

There is a positive side to it though. All my childhood memories are stored up there in my head.  All I have to do is close my eyes, and there they are.

And when it comes to Passover, the first memory that pops up for me is my mom’s walnut cake. I remember sitting with her in the kitchen, watching her make it. Moist, light, fluffy. Perfect every time. The sad thing is, she stopped making it after we all moved out and the recipe is now gone because she never wrote it down. Growing up in a Jewish home, these recipes are part of our heritage.

So here I am, experimenting again, using the bits and pieces I can remember. After trying just a couple of times, this was the result. Not exactly my mom’s walnut cake, but pretty darn close. I can thank my memory for that.. but this time, I’m not taking any chances. I am writing it down. And sharing it too.

I hope you guys enjoy it!!

A passover walnut cake with a piece taken out, on a cake stand with a gold base. In front of the walnut cake there are 3 plates staked under a napkin. On the top plate there is a slice of walnut cake.

Full of walnuts, cinnamon this walnut Passover cake is super moist and has the warmth of cinnamon and sweet wine, you will surely want to make it more than once.

Birds eye view of a white pate with gold decoration with a piece of passover walnut cake on it. On the side of the image there is a partial view of the whole walnut cake. On the table surface there is a beige napkins with pink dots and some hot pink and purple flowers.

Did you like Our Walnut Passover Cake ?  Scroll down to the comments and leave us a rating! Did you love it? Share it or leave us a comment on Instagram, Twitter or Facebook! Wanna see more?  Subscribe to our blog and remember to follow us on Pinterest!

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A whole passover walnut cake on a cake stand with a gold base. on the table there is also a partial view of 3 plates staked under a napkin and 3 spoons on top of the plate.

Not-Just-For-Passover-Recipes PART 5: Pastel de nuez - Sephardic Walnut Passover Cake


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 11 reviews

  • Author: https://mayihavethatrecipe.com
  • Total Time: 1 hour
  • Yield: 12 1x
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Description

Pastel de Nuez an old Sephardic family recipe. Delicious kosher for Cinnamon Walnut Passover Cake


Ingredients

Scale
  • 1 cup of matza cake meal
  • 1 cup ground walnuts
  • 2 tbsp of Passover baking powder
  • 1 tbsp cinnamon
  • 5 eggs, separated
  • 1 cup sugar
  • 1 tsp vanilla extract
  • ⅔ cup vegetable oil
  • 1 cup kosher sweet wine

Instructions

  1. Preheat the oven at 350F. Generously coat a Bundt pan with cooking spray.
  2. In a medium bowl, mix cake meal, ground walnuts, baking powder and cinnamon. Set a side.
  3. Beat egg whites on high speed until stiff peaks form.
  4. In a large bowl, beat egg yolks, sugar and vanilla at medium speed, until creamy pale yellow, 3-5 minutes.
  5. Slowly pour oil. Beat for another minute until well incorporated.
  6. Reduce speed and add wine. Beat until well combined.
  7. Add flour mixture and beat at low speed for another minute.
  8. Using a spatula, carefully fold egg whites into cake batter. Pour into prepared pan and bake at 350F for 45-50 minutes.
  9. Let the cake cool for about 30 minutes.
  10. Run a butter knife around the sides. Place a serving plate on top of the pan, flip it over shaking it slightly. Remove the pan. When the cake has completely cooled, sprinkle some powdered sugar on top.
  11. ENJOY! From May I have that recipe!
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: Passover

Nutrition

  • Serving Size: 1 slice
  • Calories: 351
  • Sugar: 18
  • Sodium: 78
  • Fat: 25
  • Saturated Fat: 16
  • Unsaturated Fat: 7.2
  • Trans Fat: 0
  • Carbohydrates: 18.3
  • Fiber: 2
  • Protein: 5
  • Cholesterol: 77

Did you make this recipe?

Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric

a close up view of a passover walnut cake with a piece taken out, on a cake stand with a gold base. In front of the walnut cake there are 3 plates staked under a napkin. On the top plate there is a slice of walnut cake.

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Reader Interactions

Comments

  1. trialsinfood

    April 02, 2012 at 3:18 pm

    that cake looks pretty darn good! i wished i had your memory! i don't remember much from childhood. even high school and university years are fuzzy. terrible!

    Reply
    • mayihavethatrecipe

      April 02, 2012 at 7:27 pm

      Thank you! The whole memory thing is a blessing, but a curse sometimes as well! It's great to be able to remember recipes though 🙂
      Glad you like it!

      Reply
  2. Esther P.

    April 04, 2012 at 8:40 pm

    This cake is easy and DELICOUS!!!! It sooo easy to make that passover isnt here yet and its almost done.....guess i will have to be making more!! 🙂

    Reply
  3. Julia {The Roasted Root}

    April 06, 2012 at 11:09 am

    I have pretty much zero experience with kosher recipes, and I've been meaning to try out some of these great passover recipes I'm seeing. Your cake looks fabulous, girly! I want it for breakfast, with tea, for dessert! Happy Easter and have a great weekend!

    Reply
    • mayihavethatrecipe

      April 06, 2012 at 11:53 am

      Thank you!!! Same to you!!! Please let us know if you try these recipes and how you liked them. This cake is sooo good! Enjoy 🙂

      Reply
  4. Jacqui

    March 18, 2018 at 8:09 am

    Can I freeze this Passover walnut cake?
    It would be so nice if you stated this in your recipes, and how many days ahead the recipe can be made.

    Reply
    • Vicky & Ruth

      March 19, 2018 at 2:21 pm

      Hi Jacqui,
      You can freeze this cake, just make sure you wrapped well and put it in a freezer bag.
      You can also prepare the cake 2-3 days in advance, again making sure to wrap it well so it doesn't dry out. Hope this helps!

      Reply
  5. Rocky

    March 18, 2018 at 5:09 pm

    This is my favorite cake ever!! Doesn’t taste like you’re normal kosher for Passover cake - it’s duper moist and delicious!

    Reply
    • Vicky & Ruth

      March 19, 2018 at 2:14 pm

      Thank you much!

      Reply
  6. Joyce

    March 25, 2018 at 7:47 pm

    Hi,
    This recipe looks great. I have one question. What can I substitute for the wine? Thank you

    Reply
    • Vicky & Ruth

      March 25, 2018 at 7:49 pm

      Hi! You can use grape juice instead of wine. We suggest using white grape juice, so the cake doesn’t turn out too dark. Hope this helps!

      Reply
  7. Lilyan

    July 27, 2018 at 4:24 am

    This cake is delicious ! I made it for Passover and it was gone within the hour, thank you for sharing.
    To make the cake year round can I substitute matza for flour.

    Reply
    • Vicky & Ruth

      August 02, 2018 at 4:47 pm

      Hi Lilyan,

      We have never tried to substitute the Matza for flour, we are not sure if it will turn out the same. We suggest that If you liked it as is, then just keep using Matza.

      Reply
  8. Francine Schraier

    April 01, 2019 at 5:27 pm

    Can this recipe be made with almond meal instead of matzacake meal?

    Reply
    • Vicky & Ruth

      April 05, 2019 at 2:03 pm

      Hi Francine, we haven't tested it with almond meal. It might work, but it will probably be a lot denser (this cake is nice a fluffy). Please let us know if you try it!

      Reply
  9. Louise

    March 29, 2020 at 8:20 am

    Hi Vicky & Ruth! Your recipes, including this walnut cake, always look amazing! Since I’m not Jewish, can you guide me as to what Kosher sweet wine I should use? Thanks!

    Reply
    • Vicky & Ruth

      March 29, 2020 at 9:40 am

      Thank you Louise!
      Manischewitz is the most popular (and probably easiest to find) brand of kosher sweet wine. Alternatively, you could use regular grape juice instead. Hope this helps!

      Reply
  10. Leah Goldman

    March 29, 2020 at 8:57 am

    can i use less cinnamon like maybe just a tsp or tsp and a half. will it affect the taste of the cake

    Reply
    • Vicky & Ruth

      March 29, 2020 at 9:42 am

      Absolutely! You can adjust the amount to taste. You'll just get a less prominent cinnamon flavor.

      Reply
  11. cindy faust

    March 29, 2020 at 9:28 am

    This looks like a winner!!! And the photography is so beautiful and just inspires one to get into the kitchen to bake this lovely cake! Definitely looking forward to enjoying it at the Passover table. Will think of you and your family...I love old family recipes and stories. Thank you!

    Reply
    • Vicky & Ruth

      March 29, 2020 at 9:43 am

      Thank you so much Cindy! We hope you and your family enjoy it. Hope you're doing well!

      Reply
  12. SHARYN

    March 29, 2020 at 9:31 am

    could i use regular flour for this recipe

    Reply
    • Vicky & Ruth

      March 29, 2020 at 9:47 am

      Hi Sharyn,
      We haven't tested this recipe with regular flour, since we've only made this cake during Passover. It will probably work, but the texture will be different ( matzah meal is significantly coarser than regular wheat flour). You might need to add a little extra flour (maybe 1/4 to 1/2 cup), if the batter is too liquid. Hope this helps.

      Reply
  13. Gita

    March 29, 2020 at 11:08 am

    Lovely recipe. What can I use instead of a Bundt pan and can you also give baking time changes. Thanks and have a healthy, sweet & safe Pesach!

    Reply
    • Vicky & Ruth

      March 29, 2020 at 7:30 pm

      Hi Gita,
      We've made this cake on 8x8 square disposable aluminum pans (the recipe yields approximately 2 of them). Start by baking it 25 to 30 minutes, and test it to make sure it's done. You could also use a 11x9 clear baking dish ( again, 25-30 minutes, then test it). Hope this helps! Healthy and safe Pesach to you too!

      Reply
  14. Leah

    March 30, 2020 at 7:38 am

    will the cake taste okay if i use less cinnamon like 1 1/2 tsp. thank you

    Reply
    • Vicky & Ruth

      March 30, 2020 at 8:06 am

      Absolutely! You can adjust the amount to taste. You’ll just get a less prominent cinnamon flavor.

      Reply
  15. Carol

    April 15, 2022 at 8:22 am

    Okay, I'm fessing up. Whisking egg whites scare me, I've never done it but I have to have a go for this cake.
    Chag Sameach!!

    Reply
  16. Courtney

    April 19, 2022 at 3:13 pm

    Perfect & lovely, a new Passover tradition! One for seder, and one to enjoy all week long!

    Reply
    • Vicky and Ruth

      April 29, 2022 at 2:31 pm

      Thank you1

      Reply
  17. Elaine

    May 10, 2022 at 6:42 am

    Outside of Passover is regular baking powder OK to use? Same measurement?

    Reply
    • Vicky and Ruth

      July 07, 2022 at 11:52 am

      Never tried the recipe with regular baking powder, but we are assuming it would be the same measurement.

      Reply
  18. Elaine

    May 10, 2022 at 6:47 am

    What size bundt pan do you use? I have ones ranging in size, starting at 5 cups.

    Reply
    • Vicky and Ruth

      July 07, 2022 at 11:58 am

      We would use an 8-cup bundt

      Reply
  19. Elaine

    May 10, 2022 at 6:48 am

    Also, after Passover, can I use regular baking powder? Same measurement? Thank you!

    Reply
  20. Rebeca

    April 04, 2023 at 9:58 am

    So easy to make and so yummy!!!
    Me and my family really love it
    Great recipe and amazing cake!

    Reply
  21. Rosemarie

    April 09, 2023 at 12:27 pm

    I made this cake with white grape juice, in place of the wine and it is very good. But I have a question: Can I make it using the wine if children will be eating it?

    Reply
    • Vicky and Ruth

      June 14, 2023 at 11:23 am

      Using grape juice is a great idea! The alcohol in the wine evaporates in the cooking process, so it should be fine. Just to be safe ask a doctor.

      Reply
  22. Rinah

    April 10, 2023 at 4:37 pm

    Made this cake for Seder. It was a big hit. Ha, highest praise ever from the family, "It doesn't taste like a Passover cake." Thank you for this recipe.

    Reply
    • Vicky and Ruth

      June 14, 2023 at 11:22 am

      Thank you is the biggest praise. So happy that you and your family enjoyed it!

      Reply
  23. Elena

    April 10, 2023 at 6:49 pm

    Thank you so much for the recipe. I changed the recipe a little, and it turned out awesome! First, I thought 2 tablespoons of baking powder and 1 tablespoon of cinnamon would be too "overpowering" over vanilla and nuts' flavors. I used 2 teaspoons of baking powder, 1 teaspoon of cinnamon, and grated zest of one lemon added to dry ingredient's mixture. I also used 1 tablespoon of vanilla extract and one teaspoon of rum extract with the egg yolk mixture. I made it two layers cake frosted with lemon curd. Turned out so delicious - the recipe is definitely a keeper!

    Reply
    • Vicky and Ruth

      June 14, 2023 at 11:21 am

      Thank you for sharing your variation Elena!

      Reply
  24. Zipzip

    April 21, 2024 at 6:15 pm

    Hi,
    can I use orange juice instead of wine?

    Reply
    • Vicky and Ruth

      April 21, 2024 at 11:48 pm

      Yes, you can replace the wine with orange juice!

      Reply
  25. JAN KATZ

    April 24, 2024 at 8:16 am

    This was a remarkably easy recipe to make and people loved it. Very moist and great texture. (I subbed almond flower for the nuts because I ran out of walnuts, but that also made it easier.) People commented that it was worth making even when it wasn't Passover. Because I didn't have my bundt pan handy, I used a springform and it was fine and looked very nice.
    I'm also a fan of the cookbook by the way.

    Reply
    • Vicky and Ruth

      May 01, 2024 at 5:52 pm

      So glad you enjoyed the recipe Jan! Thank you so much for owning our cookbook!

      Reply

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We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

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