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Flourless Walnut Cake

 

33

Yield

1

cake

Prep

20

min

Cook

60

min

Ready

80

min

Trans-fat Free, High Fiber, Low Sodium
 

Ingredients

¾ pound walnuts
ground finely
4 large eggs
separated
½ pound sugar
2 teaspoons lemon zest
grated
Garnish
1 x powdered sugar
*
1 x cocoa powder
*
1 x berries
fresh
*

Directions

Beat the egg yolks and sugar together until light and fluffy, about 4 minutes with an electric mixer.

Stir in lemon zest.

In a separate bowl, beat egg whites until stiff.

Fold a quarter of the whites into the egg mixture to loosen it.

Stir walnuts into mixture until thoroughly blended.

Fold in remaining egg whites carefully to maintain light texture.

Pour batter into a lightly buttered and floured 8-inch cake pan and bake in a preheated 375 degree F oven for 55 to 60 minutes or until firm and golden brown.

Cool cake on a rack before turning out and then alternately dust with Powdered sugar and cocoa.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 193g (6.8 oz)
Amount per Serving
Calories 81761% of calories from fat
 % Daily Value *
Total Fat 55g 85%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 72mg 3%
Total Carbohydrate 22g 22%
Dietary Fiber 6g 24%
Sugars g
Protein 54g
Vitamin A 6% Vitamin C 5%
Calcium 8% Iron 20%
* based on a 2,000 calorie diet How is this calculated?

 

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