Flourless Walnut Cake Recipes

FLOURLESS WALNUT CAKE

Steps:

• Preheat the oven to 375°F
• Lightly butter and flour an 8-inch round cake pan.
• Using an electric mixer, beat the egg yolks and sugar together until light and fluffy, approximately 4 minutes. Stir in the lemon zest.
• In a separate bowl, beat the egg whites until they hold stiff peaks.
• Fold one quarter of the whites into the egg-yolk mixture to lighten it.
• Add the ground walnuts, stirring until thoroughly blended.
• Carefully fold in the remaining egg whites to maintain a light texture.
• Pour the batter into the pan and bake for about 60 minutes or until firm and golden brown.
• Cool on a rack before removing the cake from the pan.
• To serve, slice into wedges.
• If desired, dust alternately with powdered sugar and cocoa and arrange with fresh berries.
• WINE SUGGESTIONS:.
• Late Harvest Riesling or Sweet Orange Muscat wines.

FLOURLESS WALNUT-DATE CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Coat the bottom and sides of a 9-inch-round cake pan with cooking spray and line with parchment paper. Put the walnuts, cinnamon and 1/4 cup sugar in a food processor; pulse until finely ground but not powdery. Whisk the egg yolks, orange zest and vanilla, if using, in a small bowl.
• Beat the egg whites and salt in a large bowl with a mixer on medium-high speed until foamy. Beat in the remaining 1/4 cup sugar, 1 tablespoon at a time, until soft peaks form, about 8 minutes. Fold in the yolk mixture and dates, then fold in the ground walnut mixture. Scrape the batter into the prepared pan. Bake until the cake is golden and a toothpick comes out clean, 23 to 25 minutes. Let cool in the pan on a rack, then run a knife along the sides and invert the cake onto a platter.
• Make the glaze: Put the chocolate, margarine and honey in a microwave-safe bowl, cover with plastic wrap and microwave until the margarine melts, about 2 minutes. Whisk until smooth. Cool slightly, then pour over the cake. Top with walnuts.

GLUTEN-FREE FLOURLESS WALNUT CAKE

Steps:

• 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.