Alive and Cooking

Walnut Sweetbread

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100g roughly crushed walnuts
50-100g walnut halves
300g self-raising flour
4 eggs
200g caster sugar
200g unsalted butter, room temperature
Icing sugar, for dusting


Using a mixer, cream together the sugar and butter until light and fluffy.

Add the eggs one at a time while still whisking, until combined.

Pour in the crushed walnuts, then fold in the flour.

Pour the mixture into a loaf tin and sprinkle the top with the remaining walnuts.

Bake at 185°C for 50-60 minutes.

Dust with icing sugar. Allow too cool before cutting.

Walnut Sweetbread