Gluten-Free Flourless Walnut Cake

1. 1

   Preheat oven to 160u00b0C and line a 22cm springform cake tin with baking paper.

2. 2

   Using an electric beater, beat the egg yolks and the sugar together. COntinue beating until light and fluffy. This should take about five minutes.

3. 3

   Meanwhile, grate the zest of the entire lemon. Add the zest to the egg yolk mixture. Set aside.

4. 4

   Using a food processor or mini-mill grind the walnuts. You are looking for a fine nut meal texture. Set aside.

5. 5

   In a seperate bowl, beat the egg whites and continue beating until stiff peaks form.

6. 6

   Fold 1/3 of the egg whites into the egg yolk mixture. Add the ground walnuts to the egg yolk mixture as well. Stir until thoroughly blended.

7. 7

   Very carefully, fold in the remaining egg whites. Do not overbeat as you are looking to keep a light airy texture.

8. 8

   Pour the cake mixture into the prepared tin and bake for 50 to 60 minutes. WHen done should be firm to the touch and golden brown.

9. 9

   Allow the cake to cool comepletely in the tin befoore removing to serve.

10. 10

    Suggested serving with freshly whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.