Gluten-Free Flourless Walnut Cake
photo by Joandboyz
- Ready In:
- 1hr 20mins
- Ingredients:
- 4
- Yields:
-
1 cake
- Serves:
- 10-12
ingredients
- 4 large eggs, seperated
- 1 cup caster sugar (fine grind sugar but not icing or confectioners sugar)
- 1 lemon
- 350 g walnuts
directions
- Preheat oven to 160°C and line a 22cm springform cake tin with baking paper.
- Using an electric beater, beat the egg yolks and the sugar together. COntinue beating until light and fluffy. This should take about five minutes.
- Meanwhile, grate the zest of the entire lemon. Add the zest to the egg yolk mixture. Set aside.
- Using a food processor or mini-mill grind the walnuts. You are looking for a fine nut meal texture. Set aside.
- In a seperate bowl, beat the egg whites and continue beating until stiff peaks form.
- Fold 1/3 of the egg whites into the egg yolk mixture. Add the ground walnuts to the egg yolk mixture as well. Stir until thoroughly blended.
- Very carefully, fold in the remaining egg whites. Do not overbeat as you are looking to keep a light airy texture.
- Pour the cake mixture into the prepared tin and bake for 50 to 60 minutes. WHen done should be firm to the touch and golden brown.
- Allow the cake to cool comepletely in the tin befoore removing to serve.
- Suggested serving with freshly whipped cream.
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Reviews
-
wow - great and simple recipe, at last a GF cake recipe that you can 'pull off' without mixing multiple flours! It is light and very 'cake-y' even without any binder. We ate ours with a side of yoghurt and it was a yummy breakfast too. Next time I'll do it again I may try to lower the sugar content as it was too sweet for me, but my husband loved it as is!
RECIPE SUBMITTED BY
Jubes
Australia
Aussie Mum - gluten-free