Description
This Flourless Walnut Cake is a rich, moist, and naturally gluten-free dessert made with finely ground walnuts, egg whites, and a touch of sweetness. It features a dense yet tender crumb and is beautifully complemented by honey whipped cream and fresh berries, making it perfect for special occasions or indulgent everyday treats.
Ingredients
Cake Ingredients
- 80 g unsalted butter – melted and cooled
- 310 g walnuts – fresh and good quality, shelled weight
- 160 g caster/superfine sugar
- 4 large eggs – separated, at room temperature
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1/2 tsp baking powder
Honey Whipped Cream & Garnish
- 250 ml (1 cup) heavy whipping/thickened cream – cold
- 1 tbsp honey
- Dusting of icing/powdered sugar
- Fresh raspberries or strawberries for serving
Instructions
- Prepare the oven and pan: Preheat the oven to 170°C (340°F). Grease an 8-inch (20 cm) springform tin and line the base and sides with baking paper to prevent sticking.
- Melt butter: Melt the butter and allow it to cool slightly to avoid cooking the eggs in the next steps.
- Grind walnuts and sugar: In a small food processor, combine caster sugar and walnuts and blend until the walnuts are finely ground, stopping to stir occasionally to ensure even processing.
- Combine dry ingredients: Transfer the walnut-sugar mix to a large bowl, add sea salt and baking powder, and stir to combine well.
- Add wet ingredients to dry mix: Mix in the egg yolks, melted butter, and vanilla extract into the walnut mixture until thoroughly combined. The batter will be thick.
- Whip egg whites and fold: In a separate clean bowl, beat egg whites until stiff peaks form. Gently fold half of the egg whites into the walnut batter to lighten it, then fold in the remaining egg whites carefully to keep the mixture airy.
- Bake the cake: Pour the batter into the prepared springform tin. Bake for 35 minutes, then loosely cover the top with foil to prevent over-browning. Continue baking for 10-12 more minutes until a skewer inserted comes out clean. Total bake time is about 45 minutes.
- Cool the cake: Let the cake cool in the tin for 10 minutes, then gently remove the sides of the springform pan. Allow the cake to cool completely on the base before removing it.
- Make honey whipped cream: In a chilled bowl, beat the cold heavy cream and honey with hand beaters until soft peaks form.
- Serve: Dust the cake with icing sugar, top with honey whipped cream and garnish with fresh raspberries or strawberries for a beautiful finish.
Notes
- Use fresh and good quality walnuts for the best flavor and texture.
- Ensure eggs are at room temperature to achieve better volume when whipping the egg whites.
- Use cold heavy cream for optimal whipping results.
- Honey in the whipped cream adds gentle sweetness and complements the nutty cake.
- You can substitute fresh raspberries with strawberries or any berries of your choice.
- Baking times may vary slightly depending on your oven; adjust accordingly.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
