Cream Less Cake With Caramelized Walnuts and Raisin

One day I woke up and realized that I need to share. To share all of my experiences about my transformation which I did during last 3-4 years.

I’ve been filled with a big amount of emotions and couldn’t keep them inside me. That’s how I decided to write a book.

Yep, an inspirational book which helped me to explore my emotions and I hope it will help to other Women and not only.

The book is in a process of translation from Georgian to English and soon I’m planning to publish it here, in Calgary.

The primary name is “Matilda’s awakening”.

I’m so happy that I’ve could finish it. I’m so proud of my book and I love it! That’s why I didn’t show up so long, but finally, I’m back and I want to share with you one of my sweet creation. This is a mix of two of my favorite cakes and I decided to call it “Matilda”. If you love cake without cream, then it’s for you.


4 room temperature Eggs,  250g Sugar,  400g Sour Cream,  200g Melted Unsalted Butter,  1 Tsp. Baking Soda,  500g all purpose Flour.


250g Roasted and Ground Walnut, 1 Big size Apple, 2 tbsp. Honey, 1 Tsp. Cinnamon Powder,  250g Raisin.


  1. Preheat the oven to 350°F.
  2. In a large mixing bowl, whisk together the sugar and eggs, beating until yellow disappears.
  3. Add the melted butter (you can melt it in the microwave) and continue whisking on the medium speed.
  4. Combine the baking soda with the sour cream and add it to the rest mixture in the bowl.
  5. The final step to finish the batter mixture is to sift the flour slowly. The batter should be quite fluffy but thick. It should not be runny or watery.

Before you transfer the batter to the pans of your choice, you need to mix cake’s top ingredients.

Cut a peeled apple into the small cubes, combine them with walnuts. Add raisin, cinnamon powder and add honey to mix all ingredients well together.

This pan is the wonderful addition to any kitchen and has the non-stick surface for easy cleanup.)

  • Put honey mixture into the pan and level the top with spatula
  • Spoon the batter into the prepared pan

Bake the cake approximately for 20-30 minutes. The cake is done when it’s golden brown around the edges. A toothpick inserted in the center will come out clean.

  • Remove the cake from the pan by running a thin spatula or knife around the edges of the pan, and turning the cake out onto a plate.Voila, “Matilda” is ready!


I have to say that first time it was more beautiful than this time. So, don’t bake it too long 🙂


Tips for baking:


  • Don’t wait too long for turning the cake onto a plate, because the caramelized honey mixture will stay on the pan.
  • Using room temperature eggs important when you need volume in a cake and the room temperature eggs can be whisked more easily, resulting in a light airy texture.
  • Unsalted butter is a better option for baking and it is better to control the amount of salt in the recipe by adding it yourself.
  • Freshly ground whole walnuts has a more intense flavor than store-bought ones. Better is to ground them using knife then in a food processor because grinding them quickly in food processor will release the oils.
  • The best way to grease decorative cake pans (just like what I used) is with melted butter and a pastry brush to make sure you get into every corner.


Enjoy my Recipe


Bon Appétit




















Be the first to comment

Leave a Reply

Your email address will not be published.