Set the oven to 180°C (Th. 6) to ensure it’s hot and ready when the batter is prepared.

Use a small kouglof mold for this recipe, as the batter yields a modest-sized cake.

Butter the mold thoroughly and dust it with flour to prevent sticking.

In a mixing bowl, beat together softened butter, sugar, and vanilla extract until you achieve a light, creamy texture.Incorporate the eggs one at a time, beating well after each addition to ensure they’re fully combined.

Sift together the flour and baking powder to remove lumps and aerate.

Gently fold the sifted mixture into the batter using a spatula until the mixture is smooth.

Once the batter is smooth, gently fold in the chopped walnuts, ensuring they’re evenly distributed.

Pour the batter into the prepared mold. Since the batter is thick, smooth the surface with a spatula to create an even layer.

Place the mold in the preheated oven and bake for 40 minutes.

Check for doneness by inserting a toothpick into the center; it should come out clean.