The present invention relates to the manufacture of a walnut cake that is functionally beneficial to health. A manufacturing method of a walnut cake comprises: a step (S1) of mixing sweet soybean paste, sponge cake powder, and fresh cream to manufacture dough； a step (S2) of mixing butter and walnut bits with the dough； a step (S3) of mixing the dough which has undergone the S2 step and an extract extracted from dandelion at a weight ratio of 1:0.1-0.3； a step (S4) of inserting the dough which has undergone the S3 step into a low-temperature aging room maintained at 4-6°C and aging the dough for 20-28 hours； a step (S5) of forming the dough aged by undergoing the S4 step into a prescribed shape； a step (S6) of coating a topping material on a surface to prevent the dough formed in the S5 step from breaking； a step (S7) of inserting the dough which has undergone the S6 step into an oven to bake the dough； a step (S8) of placing walnut cakes (C) baked in the S7 step on a tray (1) with a plurality of holes (1a) to spread the walnut cakes to close the holes (1a)； and a step (S9) of inserting the tray (1) with the walnut cakes (C) on a rack (2a) of an evaporator (2) to evaporate and circulate a Codonopsis lanceolata extract (B) stored while maintaining an indoor temperature of 80-85°C to allow steam of the Codonopsis lanceolata extract (B) to circulate for 20-30 minutes by a fan (3) and pass through the walnut cakes (C) blocking the holes (1a) of the tray (1) to be absorbed therein.본 발명은 호두과자 제조에 관한 것으로, 그의 제조방법은 콩앙금, 카스테라분말 및 생크림을 혼합하여 반죽을 제조하는 단계(S1)； 상기 반죽에 버터와 호두 알갱이를 혼합하는 단계(S2)； 상기 S2단계를 거친 반죽과 민들레에서 추출한 추출물을 1:0.1∼0.3 중량비율로 혼합하는 단계(S3)； 상기 S3단계를 거친 반죽을 4∼6℃를 유지하는 저온 숙성실에 넣고 20∼28시간동안 저온 숙성시키는 단계(S4)； 상기 S4단계를 거쳐 숙성된 반죽을 일정한 형태로 성형하는 단계(S5)； 상기 S5단계에서 성형된 반죽이 부서지지 않도록 표면에 토핑재를 도포하여 부스러짐을 방지하는 단계(S6)； 상기 S6단계를 거친 반죽을 오븐에 넣고 굽는 단계(S7)； 상기 S7단계에서 구워진 호두과자(C)를 복수 개의 구멍(1a)이 뚫린 채반(1)에 담아 펼쳐 그 구멍(1a)들을 폐쇄하는 단계(S8)； 80∼85℃의 실내온도를 유지하면서 저장된 더덕 추출물(B)을 증발 순환시키는 증발기(2)의 선반(2a
