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Information

Course: dessert
Total time: under 2 hours
Skill level: Moderate
Cost: Inexpensive
Yield: Serves 12
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Notes

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.

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.

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Nutritional Information

Nutrients per serving

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%)