EASY GLUTEN-FREE WALNUT CAKE
Steps:
- Preheat your oven at 370F (187.78 degrees Celsius) and brush a 9 inch (22.86 centimetres) round cake pan with olive oil
- Separate the eggs in egg yolks and egg whites in two bowls
- With a hand mixer or stand mixer beat the egg whites until they form a stiff peaks (meringue) and set aside
- In a separate bowl, beat the egg yolks with honey and olive oil until fluffy and well incorporated
- Add all the spices, baking powder and orange zest and stir
- In a blender or food processor, pulse the walnuts to sand consistency
- Add the walnuts and oat flour in the egg yolk/honey/oil mixture and stir to incorporate
- Add the meringue in batches stirring with a soft circular motion to incorporate it
- Place the batter in the cake pan and bake for 45-50 min or until a toothpick comes out clean
- Let it cool and serve with a drizzle of honey
Nutrition Facts :
GLUTEN-FREE FLOURLESS WALNUT CAKE
Recipe from 4 Ingredients Gluten Free Cookbook. An easy cake to make for friends who are gluten-free without having to go out and buy specialty flours and ingredients For lactose free- dont serve with cream- some strawberries or other fresh fruit instead
Provided by Jubes
Categories < 4 Hours
Time 1h20m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 337.9, Fat 24.8, SaturatedFat 2.8, Cholesterol 84.6, Sodium 29, Carbohydrate 26.1, Fiber 2.9, Sugar 21.1, Protein 8
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