Flour-less Walnut Cake

Introduction

History

The Flour-less Walnut Cake has its origins in European cuisine, where nuts were often used as a substitute for flour in baking. This cake is a popular choice for those who are looking for a dessert that is both indulgent and gluten-free. The combination of ground walnuts and eggs creates a dense and moist cake that is perfect for any occasion.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to beat the egg yolks and sugar until they are light and fluffy to ensure a tender cake.

- Folding in the beaten egg whites gently will help maintain the light texture of the cake.

- Be sure to cool the cake completely before dusting with powdered sugar and cocoa to prevent it from melting.

- Serve the cake with fresh berries to add a pop of color and freshness to the dessert.

Serving Suggestions

Serve this Flour-less Walnut Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.

Cooking Techniques

Beating the egg yolks and sugar until light and fluffy will help create a tender cake.

- Folding in the beaten egg whites gently will help maintain the light texture of the cake.

- Baking the cake at a lower temperature for a longer time will help ensure that it cooks evenly and does not burn.

Ingredient Substitutions

You can use almonds or hazelnuts instead of walnuts for a different flavor profile.

- Replace the sugar with honey or maple syrup for a natural sweetener option.

- Use orange or lime zest instead of lemon zest for a citrusy twist.

Make Ahead Tips

This Flour-less Walnut Cake can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. Dust with powdered sugar and cocoa just before serving.

Presentation Ideas

Serve this Flour-less Walnut Cake on a cake stand or platter and garnish with fresh berries for a beautiful presentation. Dust with powdered sugar and cocoa for an elegant finish.

Pairing Recommendations

Pair this Flour-less Walnut Cake with a cup of coffee or tea for a delightful afternoon treat. For a more indulgent pairing, serve with a glass of dessert wine or champagne.

Storage and Reheating Instructions

Store any leftover Flour-less Walnut Cake in an airtight container at room temperature for up to 3 days. To reheat, place slices in the microwave for a few seconds or in a preheated oven at 350°F (177°C) for 5-10 minutes.

Nutrition Information

Calories per serving

Each serving of this Flour-less Walnut Cake contains approximately 350 calories.

Carbohydrates

Each serving of this Flour-less Walnut Cake contains approximately 20 grams of carbohydrates.

Fats

Each serving of this Flour-less Walnut Cake contains approximately 25 grams of fats.

Proteins

Each serving of this Flour-less Walnut Cake contains approximately 8 grams of proteins.

Vitamins and minerals

This Flour-less Walnut Cake is a good source of vitamin E, magnesium, and copper from the walnuts.

Alergens

This Flour-less Walnut Cake contains nuts and eggs.

Summary

This Flour-less Walnut Cake is a rich and indulgent dessert that is high in fats and proteins. It is a good source of vitamin E, magnesium, and copper from the walnuts. However, it is important to note that this cake is high in calories and may not be suitable for those on a low-calorie diet.

Summary

This Flour-less Walnut Cake is a delicious and decadent dessert that is perfect for those who are looking for a gluten-free option. Made with finely ground walnuts, eggs, sugar, and lemon zest, this cake is rich in flavor and texture. Serve with fresh berries for a burst of freshness that complements the nutty flavor of the cake. Enjoy this indulgent treat with a cup of coffee or tea for a delightful afternoon treat.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for flour-less walnut cake. It was a warm summer day, the sun shining brightly through the kitchen window as I flipped through an old cookbook that had been passed down to me from my own grandmother. As I turned the pages, my eyes landed on a simple yet intriguing recipe for a cake made entirely without flour.

I had never heard of such a thing before, but something about the combination of walnuts, sugar, and eggs intrigued me. I could almost taste the rich, nutty flavor just from reading the ingredients list. Without hesitation, I decided to give it a try.

I gathered the necessary ingredients - walnuts, sugar, eggs, and a pinch of salt - and set to work. I ground the walnuts into a fine powder, careful not to over-process them and risk turning them into walnut butter. In a separate bowl, I beat the eggs until they were light and fluffy, then slowly added in the sugar, folding it gently into the egg mixture.

Next, I folded in the ground walnuts and a pinch of salt, being careful not to deflate the airy egg mixture. The batter was thick and sticky, but I poured it into a greased cake pan and popped it into the oven. The smell that wafted through the kitchen as it baked was heavenly - warm and nutty with a hint of sweetness.

When the cake emerged from the oven, golden brown and fragrant, I knew I had stumbled upon something truly special. The texture was unlike any cake I had ever tasted - dense and moist with a rich, nutty flavor that lingered on the tongue. It was a cake that seemed to defy all expectations, a delicious paradox of simplicity and complexity.

I shared the cake with my family that evening, and it was met with rave reviews. My children couldn't get enough of it, and even my husband, who was usually more of a savory than a sweet tooth, couldn't resist a second slice. From that moment on, the flour-less walnut cake became a staple in our household, a go-to dessert for special occasions and family gatherings.

As I continued to make the cake over the years, I experimented with different variations, adding in a splash of vanilla extract or a sprinkle of cinnamon to enhance the flavor. I even tried substituting different nuts for the walnuts, but nothing quite matched the unique taste and texture of the original recipe.

I often wonder where the recipe for flour-less walnut cake originated. Perhaps it was passed down through generations of bakers, each adding their own twist to make it their own. Or maybe it was discovered by accident, a happy mistake in the kitchen that turned into a beloved family tradition.

Regardless of its origins, the flour-less walnut cake holds a special place in my heart. It's a reminder of the joy that can be found in simple pleasures, of the magic that can happen when you combine a few humble ingredients with a dash of creativity and a sprinkle of love.

And so, whenever I make a flour-less walnut cake, I think of all the hands that have touched this recipe before me, all the mouths that have tasted its deliciousness, and all the memories that have been created around its irresistible aroma. It's a recipe that has stood the test of time, a timeless classic that will always have a place in my kitchen and in my heart.

Categories

| Cake Recipes | Cathy's Recipes | Egg Recipes | Gluten-free Recipes | Lemon Peel Recipes | Walnut Recipes |

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