← Back to Search Results
baking California, Napa Valley
Flourless Walnut Cake

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This is a very simple recipe that depends entirely on the quality of the walnuts. If you suspect your walnuts have been in storage for a while, lightly toast them on a baking sheet in a preheated 375°F oven for 3 to 4 minutes to refresh their flavor. This is a great cake to serve with a late-harvest Riesling or sweet orange Muscat wine. Be sure the chopped walnuts are loose and that you haven’t turned them into walnut butter.

Yield: Serves 12

Ingredients

  • Butter and flour for the cake pan
  • 4 large eggs, separated
  • 1 cup plus 1 tablespoon granulated sugar
  • 2 teaspoons grated lemon zest
  • 12 ounces walnuts, finely ground (pulse a few times in a food processor)
  • Confectioners sugar, cocoa powder, and fresh berries for garnishing

Directions

Preheat the oven to 375°F. Lightly butter and flour an 8-inch round cake pan. Using an electric mixer fitted with the paddle attachment, or by hand with a wooden spoon, beat the egg yolks and granulated sugar together until light and fluffy, about 4 minutes. Stir in the lemon zest.

In another bowl, using the whisk attachment, 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 prepared pan and bake for 55 to 60 minutes or until firm and golden brown. Cool on a rack before removing the cake from the pan.

Cut into wedges and serve garnished with confectioners’ sugar, cocoa powder, and fresh berries.


© 1995, 2007 John Ash and Sid Goldstein
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1 tablespoon each of butter and flour for the pan, but does not include confectioners sugar, cocoa powder, or fresh berries for garnishing.

286kcal (14%)
38mg (4%)
1mg (1%)
32mcg RAE (1%)
149mg
47mg
6g
19g
2g
22g
73mg (24%)
24mg (1%)
3g (14%)
21g (32%)
1mg (6%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

new-american-table New American Table
by Marcus Samuelsson
cook-with-jamie Cook with Jamie
by Jamie Oliver
living-raw-food Living Raw Food
by Sarma Melngailis
a-new-way-to-cook A New Way to Cook
by Sally Schneider
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
flavor Flavor
by Rocco DiSpirito
nigella-express Nigella Express
by Nigella Lawson
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?