Flourless Walnut Cake
Published by Chronicle
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.
Total Timeunder 2 hours
Make Ahead RecipeYes
Dietary Considerationhalal, kosher, peanut free, soy free, vegetarian
Equipmentelectric mixer, food processor
Mealbreakfast, brunch, dinner, lunch, snack, tea
Taste and Texturelight, nutty, sweet
Type of Dishcake, dessert
- 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
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