Gayle's Walnut Tweed Cake

Gayle named her cake " Tweed Cake" because she thought it resembled a tweed skirt. It's a simple, rustic kind of cake, light as air and the combination of nuts, spices, coffee and chocolate is divine. I chose to make this in my 9 inch springform pan, but if you make it in an 8 inch cake pan as Gayle did, you'll end up with a higher cake. I kind of like this size...not too big a slice. There's a nice texture as well, as not only do you have the pulverized walnuts, but also some less finely chopped walnuts. Toasting the walnuts first is a must here. Makes all the difference in flavor.
It's a super carry-along cake for a picnic, too. 

Walnut Tweed Cake
From :pastry studio

1 cup (4 oz) toasted walnuts, divided
3/4 cup (3 3/4 oz) flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon ground cardamom
1/4 cup (2 oz) milk @ room temperature
1 teaspoon vanilla
1/2 teaspoon instant espresso powder
2 oz (1/3 cup) bittersweet or semisweet chocolate
4 oz (8 tablespoons) butter, room temperature
1/2 cup (3 1/2 oz) granulated sugar
1/4 cup (1 3/4 oz) dark brown sugar, packed
2 eggs, room temperature
1 egg yolk, room temperature
powdered sugar, for dusting

Preheat oven to 350 degrees F.  Lightly grease and flour an 8” x 2” round cake pan and line the bottom with a round of parchment paper.

Place 3/4 cup of the toasted walnuts, flour, baking powder, salt and cardamom in the bowl of a food processor.  Process until the walnuts are finely ground.  Set aside.
Whisk together the milk, vanilla and instant espresso powder,  set aside.

Coarsely chop the remaining 1/4 cup (1 oz) walnuts and chocolate into small pieces and set aside.

Cream the butter and both sugars until pale and fluffy, then add the eggs one at a time, fully incorporating each into the mixture before adding the next. Scrape the bowl often.

Slowly add the flour in three additions, alternating with the half the milk mixture and beginning and ending with the flour.  By hand, fold in the remaining 1/4 cup chopped nuts and chocolate.  Pour the cake batter into the prepared pan and spread it evenly.

Bake until a tester comes out clean, about 32 - 33 minutes.  Let the cake rest for 10 minutes. Gently run a thin bladed knife around the edge of the pan and invert the cake. Remove the parchment and invert the cake again.  Cool completely.  Dust with powdered sugar.