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Walnut Cake

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350 g (12 oz) walnut pieces
4 eggs, separated
225 g (8 oz/1 cups) caster sugar
Finely grated rind of 1 lemon
Icing sugar, to decorate


Serves: 12


Preheat oven to 180C (350F) Gas 4. Grease, flour and base-line a 22.5 cm (9 in) spring form tin. Grind the walnuts in a blender or food processor until fine but not greasy. With an electric beater, whisk the egg yolks and sugar together until pale and creamy. Fold in the lemon rind and nuts. Whisk egg whites until stiff and carefully fold into the nut mixture. Gently pour into prepared tin. Bake in oven for 45-60 minutes until risen and firm. Cool in the tin. It will shrink away from the edges. Remove from the tin and dredge with icing sugar. Serve in thin wedges with low-fat vanilla custard, if liked.

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