This walnut cake is popular in that region of France because they grow walnuts there — lots and lots of walnuts. Grenoble walnuts (Noix de Grenoble) are premium, highly-prized French walnuts grown in the alpine valleys of Isère, Drôme, and Savoie; they are famous for their large size, pale color, and distinct, creamy flavor. My version of the cake crosses the border into Germany where they fill their walnut cakes with cream; I also added raspberry jam. But, having made this with the walnuts grown by our friend Marie-Lise’s family in Isère, it will always be a French Gâteau aux Noix to me. Oh, and Happy Birthday to me!
Preheat the oven to 325°F. Butter and lightly flour two 8-inch round cake pans; line the bottoms with lightly buttered parchment.
Place the walnuts and half the breadcrumbs in the food processor and pulse until walnuts are finely ground. The breadcrumbs prevent the nuts from turning into a paste.
Using an electric hand-held mixer, beat the egg yolks in a large bowl until pale and thick.
Slowly add the sugar and continue to beat until well blended. With a sturdy spoon, add the walnuts, breadcrumbs, baking powder and 1 teaspoon vanilla. Mix well – it will be as thick as mud!
Beat egg whites until stiff but not dry. Lighten the walnut batter by gently mixing in a third of the beaten whites. Carefully fold in the remaining whites, divide among the two cake pans, and bake for 30 minutes, or until a cake tester comes out clean. Let cakes cool in the pans for 10 minutes, then turn out onto racks.
When fully cool, use a long serrated knife to cut each of the two layers in half horizontally. Whisk the jam together with the applesauce to loosen, and divide between the bottom half of each cake, spreading evenly. Replace the top half of each cake. Beat crème fraîche, 2 tablespoons of confectioner's sugar, and remaining 1 teaspoon vanilla until very thick. Spread all of the cream on top of one of the cake layers, then gently place remaining cake layer gently on top so that the cream does not squish out. Cover and chill for at least an hour before serving. Dust the top with confectioner's sugar just before serving.
Thanks, Mad Dog. It is pretty simple and the flavors work so well together. When a friend questioned why I added the jam, I asked him to imagine a scone topped solely with clotted cream. It needs the strawberry jam to reach its full flavor potential. Same with this cake.
What a fabulous cake to celebrate your birthday!! I really like to use nuts in baking, so this sounds perfect to me. The raspberry jam and crème fraîche take it to the next level of deliciousness! I was just thinking recently that it’s almost birthday time for us again. How time flies! Hope yours is wonderful!
Thanks, Barb — and I was thinking about your birthday, too. It does seem like it was just last month we were wishing one another Happy Birthday! It is a pretty perfect birthday cake — a wonderful combination of flavors and textures. What will you make for yours?
This is a very special cake David, as it should be, Happy Birthday. Wow, I knew about the walnuts in that part of the world but never saw this cake. The breadcrumbs and the apple sauce are such interesting additions, and of course you needed to used creme fraiche. I would love to make this for my French daughter in law one day, and they will be in Australia to live in 10 days. So excited. Hope you had an amazing birthday!
Thank you, Pauline! I think your daughter-in-law will love this cake! You do remind me that I should make a note as to why the applesauce… jarred jams are a bit too sugary and the applesauce brings that down a notch!
Happy Birthday David – shame on us for not knowing the date!
Anyway wishing many many more years of stupendosity!
Thanks for being in our lives!
With Love,
Pauline & Alex
Happy belated birthday David. I too tend to prefer pies but recently I had two really lovely cakes. So now I’m wondering if it just isn’t easier to get quality pie than cake. I told one of my daughter’s I was thinking of trying some more cakes, however, and she replied, “that’ll be good for your diet” with a snarky look. So may just stay on my wish list.
Snarky children can be the worst, right? 🙂 Make the cake, have a small piece, then share it with neighbors. That is what I am trying to do! Cakes… pies… bakery cakes and pies always disappoint me. As you saw in my list, my favorite cakes are rather few, and I would have one of them any day of the week.
Well first of all, happy birthday, of course! Second to that, I love the ingredient list for the gateau! I love its straightforwardness, but I’m also so curious about the breadcrumbs! Third, in an ideal world, I’d love cake and pie equally. But we live in a world where I think it’s a shy bit easier to come by a decent pie than a decent cake. This is especially true, considering that there are some very good store-bought pie crusts these days. But there are no good cake mixes. Worse still, I think that many civilians have come to believe that what a box cake tastes like is that a cake should taste like, so there’s little incentive for cake makers to make great cakes. Pretty ones, sure. Good ones … you kind of have to go someplace truly exquisite to get one. Plus, I think that cakes require a lot more work and a lot more precision than pies. Not that pies are easy … but I think there are fewer tips and tricks necessary to produce a pretty decent pie. Anyway, there’s my two cents! You know I’ll be trying this walnut cake in the near future!
Hi Jeff — thanks so much for the birthday wishes. The cake is truly amazing. The breadcrumbs (replacing any flour) help to absorb the excess oils of the walnuts giving the cake an amazing crumb.
I could easily go on a similar rant about store bought cake mixes (brownie mixes) etc. Simple cakes are so easy to make from scratch — I never understood the appeal of the mixes, which are so filled with chemicals — even the “all natural ones.” Man up (woman up, person up) and just get out the flour, sugar, and baking powder. “Busy mom/dad” just doesn’t cut it with me, especially when we are so concerned these days about what our children (and adults) are eating. I can make a cake from scratch very quickly, and a pie crust in minutes (even seconds if I use the processor). I have bought premade crusts in Europe… and there is Dufour all-butter puff pastry here. But, if I can make it, I will. Pies are definitely a much easier commodity to produce — one of the first things I teach in classes. Okay, I will get off my soapbox now and let you read something more fun!
Happiest of belated birthday wishes to you David. Hope your day was delightful.
I am kind of a pie person myself-It’s the crust that gets me every time. With that said, I could be won over with
Gâteau aux Noix…..no twisting of the arm needed (laugh).
Mad Dog
August 22, 2026 at 5:00 amHappy Birthday David! That looks like a fabulous gateau – I’ve been waiting to see the recipe.
David Scott Allen
August 22, 2026 at 8:01 amThanks, Mad Dog. It is pretty simple and the flavors work so well together. When a friend questioned why I added the jam, I asked him to imagine a scone topped solely with clotted cream. It needs the strawberry jam to reach its full flavor potential. Same with this cake.
Mad Dog
August 23, 2026 at 11:54 amYou are so right!
Barb
August 22, 2026 at 6:52 amWhat a fabulous cake to celebrate your birthday!! I really like to use nuts in baking, so this sounds perfect to me. The raspberry jam and crème fraîche take it to the next level of deliciousness! I was just thinking recently that it’s almost birthday time for us again. How time flies! Hope yours is wonderful!
David Scott Allen
August 22, 2026 at 8:03 amThanks, Barb — and I was thinking about your birthday, too. It does seem like it was just last month we were wishing one another Happy Birthday! It is a pretty perfect birthday cake — a wonderful combination of flavors and textures. What will you make for yours?
Carolyne
August 22, 2026 at 8:20 amNow that is my kind of cake. Happy birthday (almost), my friend!
David Scott Allen
August 22, 2026 at 8:21 amThanks! And a very happy (almost) birthday to you! How will you celebrate?
mimi rippee
August 22, 2026 at 8:34 amWhat a beautiful cake! You’re such a talented baker! And, the happiest of birthdays.
David Scott Allen
August 23, 2026 at 7:29 amAw, thank you, Mimi — I think of myself as a home baker — not fancy but always (generally) edible!
Melissa
August 22, 2026 at 8:49 amThis looks like a wonderful celebration cake.
Happy Birthday, David!
David Scott Allen
August 23, 2026 at 7:29 amThanks, Missy — it’s not fancy but oh it tastes good!
Catherine Shiel
August 22, 2026 at 9:20 amYour website is just so beautiful and wonderful attention to detail. Bravo
David Scott Allen
August 23, 2026 at 7:28 amThank you so much, Catherine!
angiesrecipes
August 22, 2026 at 10:22 amHappy Birthday David! I would love to bake one for my husband’s birthday. Wonder how many grams are a cup of breadcrumb.
David Scott Allen
August 22, 2026 at 10:38 amHi Angie. I’m glad you like the cake, and want to make one for your husband. A cup of dried breadcrumbs is about 108 grams!
Denise Blommel
August 22, 2026 at 11:17 amHappy Birthday David!!!!
Your friends in Scottsdale,
Don & Denise
David Scott Allen
August 23, 2026 at 7:27 amThanks, dear friends — I hope you are both well.
Christina
August 22, 2026 at 2:34 pmHappy, happy birthday, David! Is it okay to just say, “OOOOH YUUUMMMM!”? Looks brilliant and I hope your day is a good as this cake looks! 🙂
David Scott Allen
August 23, 2026 at 7:27 amOOOOH YUUUMMMM! Is a perfectly acceptable response, Christina. Thank you!
Pauline
August 22, 2026 at 4:36 pmThis is a very special cake David, as it should be, Happy Birthday. Wow, I knew about the walnuts in that part of the world but never saw this cake. The breadcrumbs and the apple sauce are such interesting additions, and of course you needed to used creme fraiche. I would love to make this for my French daughter in law one day, and they will be in Australia to live in 10 days. So excited. Hope you had an amazing birthday!
David Scott Allen
August 23, 2026 at 7:26 amThank you, Pauline! I think your daughter-in-law will love this cake! You do remind me that I should make a note as to why the applesauce… jarred jams are a bit too sugary and the applesauce brings that down a notch!
Gerlinde de Broekert
August 22, 2026 at 6:34 pmHappy birthday, David! That cake looks absolutely delicious. I hope you find lots of new recipes and cooking inspiration this year.
David Scott Allen
August 23, 2026 at 7:23 amThanks, Gerlinde — I hope I do, too.
FEL!X
August 22, 2026 at 6:41 pmMany happy returns to your day, David!
What would a birthday be without a delicious cake?
David Scott Allen
August 23, 2026 at 7:23 amThanks Felix!
Carolyn Niethammer
August 22, 2026 at 8:02 pmA cake has to be pretty special to interest this pie-lover. This looks great in terms of flavor and texture.
David Scott Allen
August 23, 2026 at 7:23 amThis pie-lover agrees with you 100%, Carolyn. Most cakes don’t even turn my head.
Sherry M
August 23, 2026 at 12:16 amhappy birthday indeed David! Belated at this point i guess… What a splendid cake that is!
sherry
David Scott Allen
August 23, 2026 at 7:22 amThanks, Sherry — this cake is a wonderful way to celebrate,
Alexander Koelbl
August 23, 2026 at 1:12 amHappy Birthday David – shame on us for not knowing the date!
Anyway wishing many many more years of stupendosity!
Thanks for being in our lives!
With Love,
Pauline & Alex
David Scott Allen
August 23, 2026 at 7:21 amThank you both for the lovely wishes! We are so grateful that we share such a wonderful friendship with you two.
Ronit Penso
August 23, 2026 at 3:04 pmThe cake must be so delicious – especially so since you’ve added both jam AND cream. Happy Birthday! 🙂
David Scott Allen
September 2, 2026 at 10:35 amMore is better, isn’t it Ronit? When I made it in France, I used only crème fraîche but it cried out for the jam. I am so glad I added it!
Inger
August 24, 2026 at 9:57 amHappy belated birthday David. I too tend to prefer pies but recently I had two really lovely cakes. So now I’m wondering if it just isn’t easier to get quality pie than cake. I told one of my daughter’s I was thinking of trying some more cakes, however, and she replied, “that’ll be good for your diet” with a snarky look. So may just stay on my wish list.
David Scott Allen
September 2, 2026 at 10:32 amSnarky children can be the worst, right? 🙂 Make the cake, have a small piece, then share it with neighbors. That is what I am trying to do! Cakes… pies… bakery cakes and pies always disappoint me. As you saw in my list, my favorite cakes are rather few, and I would have one of them any day of the week.
Frank | Memorie di Angelina
August 25, 2026 at 6:03 amHappy belated birthday, David! What a fabulous way to celebrate, too. That cake looks to do die for. I wish I had your baking skills!
David Scott Allen
September 2, 2026 at 10:30 amThank you, Frank — I imagine you DO have my baking skills. You are so good at everything!
Valentina
August 25, 2026 at 10:27 amWhat an excellent celebration cake for a fabulous person to celebrate!!! Happy Birthday, David! XOXO Valentina
David Scott Allen
September 2, 2026 at 10:29 amThank you, Valentina! I was wondering if this would work with GF breadcrumbs. Definitely worth trying!
Ben | Havocinthekitchen
August 30, 2026 at 5:11 pmHappy belated birthday, David! What a wonderful cake – the walnut crumb looks exceptional, and I love the raspberry and crème fraîche filling.
David Scott Allen
September 2, 2026 at 10:15 amThanks, Ben — it is a lovely, very European-style cake — which is why I love it!
Jeff the Chef
August 31, 2026 at 5:09 amWell first of all, happy birthday, of course! Second to that, I love the ingredient list for the gateau! I love its straightforwardness, but I’m also so curious about the breadcrumbs! Third, in an ideal world, I’d love cake and pie equally. But we live in a world where I think it’s a shy bit easier to come by a decent pie than a decent cake. This is especially true, considering that there are some very good store-bought pie crusts these days. But there are no good cake mixes. Worse still, I think that many civilians have come to believe that what a box cake tastes like is that a cake should taste like, so there’s little incentive for cake makers to make great cakes. Pretty ones, sure. Good ones … you kind of have to go someplace truly exquisite to get one. Plus, I think that cakes require a lot more work and a lot more precision than pies. Not that pies are easy … but I think there are fewer tips and tricks necessary to produce a pretty decent pie. Anyway, there’s my two cents! You know I’ll be trying this walnut cake in the near future!
David Scott Allen
September 2, 2026 at 10:13 amHi Jeff — thanks so much for the birthday wishes. The cake is truly amazing. The breadcrumbs (replacing any flour) help to absorb the excess oils of the walnuts giving the cake an amazing crumb.
I could easily go on a similar rant about store bought cake mixes (brownie mixes) etc. Simple cakes are so easy to make from scratch — I never understood the appeal of the mixes, which are so filled with chemicals — even the “all natural ones.” Man up (woman up, person up) and just get out the flour, sugar, and baking powder. “Busy mom/dad” just doesn’t cut it with me, especially when we are so concerned these days about what our children (and adults) are eating. I can make a cake from scratch very quickly, and a pie crust in minutes (even seconds if I use the processor). I have bought premade crusts in Europe… and there is Dufour all-butter puff pastry here. But, if I can make it, I will. Pies are definitely a much easier commodity to produce — one of the first things I teach in classes. Okay, I will get off my soapbox now and let you read something more fun!
Evening With A Sandwich
September 1, 2026 at 6:52 amHappiest of belated birthday wishes to you David. Hope your day was delightful.
I am kind of a pie person myself-It’s the crust that gets me every time. With that said, I could be won over with
Gâteau aux Noix…..no twisting of the arm needed (laugh).
Best.
Velva
David Scott Allen
September 2, 2026 at 10:02 amThank yuou, Velva — the day was wonderful and very quiet! (My preference.)
I am definitely a. pie person as I am so often disappointed by cakes. But there are a few, and (honestly) I would rather make them myself. 🙂
Raymund
September 2, 2026 at 2:15 pmDavid, what a gorgeous gateau, and happy birthday to you.
David Scott Allen
September 2, 2026 at 5:06 pmThanks, Raymund!