Flourless Walnut Cake recipe
User Reviews
3.9
Flourless Walnut Cake recipe
Description
Flourless Walnut Cake recipe centers on finely ground walnuts combined with sugar and eggs to create a moist, grainy textured cake without using any flour. The preparation involves whipping egg yolks with sugar until fluffy and folding in the walnuts followed by gently folding in medium-peaked egg whites to incorporate air and keep the batter light. The batter is baked in a buttered and floured cake pan, lined with parchment if a springform pan is not used, which helps prevent sticking.
The cake offers a rich and naturally sweet nut flavor with a tender and slightly grainy texture from the ground walnuts, distinguishing it from flour-based cakes. It is not overly sweet, showcasing the walnuts as the key ingredient. The optional toppings of fresh sliced figs, crushed walnuts, powdered sugar, and whipped cream provide a mild fruity accent, extra nut crunch, and a creamy element to balance the cake's texture.
This cake can be served as a dessert or with afternoon tea where its nutty flavor and delicate crumb are highlighted. It suits those seeking gluten-free baked goods or walnut-focused recipes. The cake's simplicity and reliance on relatively few ingredients make it approachable for home bakers.
To ensure the best texture, egg whites should be whipped in a clean bowl free of any grease, and care taken to fold them gently without deflating the batter. Using parchment paper in a cake pan aids in removing the cake cleanly after baking. The recipe was lightly adjusted from a food52 source.
Ingredients
cake
- 8 ounces walnuts ground, about 2 cups
- 9 ounces granulated sugar about 1-1/4 cups
- 6 large egg at room temperature
- 1/4 tsp cream of tartar optional
topping, optional
- figs fresh, cut into wedges
- walnuts crushed
- powdered sugar
- cream whipped, sweetened
Instructions
- Preheat oven to 350F Butter and flour a 9-inch cake pan or spring form pan. If you use a cake pan, line the bottom with a circle of parchment paper.
- Separate the eggs, and beat the yolks with the sugar for about 7 minutes, or until pale yellow and fluffy. I do this in my stand mixer fitted with the balloon attachment.
- Fold the ground walnuts into the mixture.
- Whip the egg whites to medium peaks. I always add cream of tartar to help stabilize my egg whites, but that's optional. Note: if you re-use your stand mixer be sure to wash out the bowl and whisk really well with hot soapy water...any traces of oil or grease will prevent your egg whites from whipping well.
- Gently fold the egg whites into the batter. I like to fold one scoop of whites into the batter, and then pour the batter into the bowl with the egg whites...it seems to blend up easier that way.
- Once your batter is smooth without large streaks or lumps of egg white remaining, turn into your pan and smooth out.
- Bake, on a baking sheet, for about 40-45 minutes or until risen and set in the middle. A toothpick inserted in the center should come out without wet batter on it.
- Let the cake cool on a rack for 15 minutes, and then gently remove the outer ring. If the cake hasn't separated from the edge of the pan naturally, run a blunt spreading knife along the edge to loosen it first.
- Let cool before decorating with the figs, walnuts, and powdered sugar.
Notes
- Use parchment paper at the bottom of a cake pan if not using a springform pan to ensure easy cake removal.
- Wash the mixing bowl and whisk thoroughly with hot soapy water before whipping egg whites to avoid grease that prevents proper whipping.
- Fold egg whites gently into the batter to retain air for a tender crumb.
- Ground walnuts provide the main texture and flavor; ensure they are finely ground for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 29g | 10% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 112mg | 37% |
| Sodium | 43mg | 2% |
| Potassium | 142mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 167IU | 3% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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