California walnuts offer a unique flavor and texture, making them wonderfully versatile for both savory and sweet food product applications. As a result, research chefs and tastemakers around the world increasingly find new and exciting ways to incorporate walnuts. Try adding walnuts to baked goods, dessert bars and chocolate confections for a nutty crunch; to sauces and spreads as a wholesome thickener; or as a plant-based alternative to meat. Discover the diversity of walnuts as the perfect showcase ingredient in the biggest savory and sweet flavor trends.


  • Granulated sugar 32.50%
  • Whole eggs 25.71%
  • Butter 16.67%
  • Cake flour 15.77%
  • California walnut pieces 7.71% (sizes #10, 11, 12)
  • Baking powder 0.73%
  • Cardamom 0.73%
  • Salt 0.18%
  • Yield 100%


  1. Cream the butter and sugar on low speed in an industrial mixing bowl.
  2. Add the eggs to the mixing bowl and continue to mix on low speed.
  3. Sift in the dry ingredients (cake flour, baking powder, salt, cardamom) into the mixing bowl.
  4. Add the walnuts and continue mixing until the batter becomes homogenous.
  5. Deposit the batter into a paper tray or a parchment-lined springform pan and top with walnut pieces.
  6. Bake at 350°F for 35 to 40 minutes until the cake center reaches 210°F.
  7. Retail product can be manufactured, baked and shipped frozen to retail markets.


Formulation courtesy of California Walnut Board