3.9 from 87 votes
Flourless Walnut Cake recipe
This three-ingredient flourless walnut cake is topped with fresh figs and fluffy whipped cream!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 10 mins
Servings: 10 servings
Calories: 289 kcal
Course:
Dessert
Cuisine:
Italian
Ingredients
cake
- 8 ounces ground walnuts, about 2 cups
- 9 ounces granulated sugar, about 1-1/4 cups
- 6 large eggs, at room temperature
- 1/4 tsp cream of tartar, optional
topping, optional
- fresh figs, cut into wedges
- crushed walnuts
- powdered sugar
- whipped sweetened cream
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.
Cup of Yum
Notes
- If you don't use a spring form pan, be sure to use a round of parchment paper at the bottom to insure that your cake will release.
- *recipe lightly adjusted from food52
Nutrition Information
Calories
289kcal
(14%)
Carbohydrates
29g
(10%)
Protein
7g
(14%)
Fat
18g
(28%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
11g
Monounsaturated Fat
3g
Trans Fat
0.01g
Cholesterol
112mg
(37%)
Sodium
43mg
(2%)
Potassium
142mg
(4%)
Fiber
2g
(8%)
Sugar
26g
(52%)
Vitamin A
167IU
(3%)
Vitamin C
0.3mg
(0%)
Calcium
39mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 289
% 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.