Flourless Walnut Cake
Yield
1 cakePrep
20 minCook
60 minReady
80 minTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
walnuts
ground finely |
|
| 4 | large |
eggs
separated |
|
| 226.8 | g |
sugar
|
|
| 1E+1 | ml |
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.
