Preparation and cooking time 40 minutes.
350g walnuts, toasted
5 eggs, separated
1 cup (220g) caster sugar
¼ teaspoon vanilla extract
icing sugar, for serving
1. Preheat oven to 180°C (160°C in fan-forced). Grease a 24cm non-stick springform pan. Line base with baking paper.
2. Process toasted walnuts in a food processor until ground finely.
3. Beat egg yokes in a small bowl with a electric mixer until smooth. Gradually add the sugar, beat for about 4 minutes until mixture is thick and creamy. Transfer mixture to a large bowl. Fold in ground walnuts and vanilla.
4. In a clean medium bowl, beat the egg white until firm peaks form. Fold one third of the egg white into the walnut mixture. Then fold in the remaining egg white.
5. Spread the mixture into the prepared pan and bake for 20 minutes. Cool cake completely in oven with door ajar.
6. Just before serving, dust cake with sifted icing sugar. Serve with cream or ice-cream, if desired.
Suitable to freeze. Not suitable to microwave.
(Original) Cook’s Note: For the best flavour, choose quality walnut halves. Avoid using dark baking walnut pieces, as these can be bitter.
Comment on Cook’s Note: If walnut pieces are dark and waxy looking, the oil in the nuts is rancid and should not be used for anything!
Reader’s recipe from the Australian Women’s Weekly