As I had bought too many walnuts for another recipe, I had a perfect excuse to try something different. I've started learning French in the last few weeks so thought I would try something French. I found a lovely flourless recipe for French perigordine walnut cake on Videojug. It is very easy too make, has only a few ingredients, but yields a rich, moist cake - simply decorated with just a sprinkle of icing sugar and garnished with extra walnuts.
Serves 6 to 8.
Preheat oven to 170°C (150°C fan-forced). Grease a 22 - 23cm (9 inch) springform cake tin and line with baking paper. In a food processor, grind the walnuts until
they are the size of breadcrumbs.
Using an electric mixer, cream the butter and sugar for 3 to 4 minutes. Add the pinch of salt, then the egg yolks one at a time, beating well after each addition. Add the ground walnuts, stirring in with a rubber spatula until combined.
In a separate bowl, whisk the egg whites until you have stiff peaks. Fold one quarter of the beaten egg white into the walnut mixture to loosen it, then gently fold in the remaining egg white, folding as lightly as possible until incorporated.
Pour the batter into the prepared cake tin. Bake for 45 to 50 minutes or until an inserted skewer comes out clean. Leave in the cake tin for 10 minutes, then remove
from the tin and leave to cool on a cake rack. When cool, sprinkle with icing sugar
and garnish with extra walnuts.
This cake improves when kept for a day or two in an airtight container.
Ingredients:
250 grams shelled walnuts
120 grams unsalted butter
250 grams brown sugar
4 eggs (separated)
pinch of salt
Topping: 1 - 2 tablespoons icing sugar (confectioner's sugar)extra walnuts for garnish
Preheat oven to 170°C (150°C fan-forced). Grease a 22 - 23cm (9 inch) springform cake tin and line with baking paper. In a food processor, grind the walnuts until
they are the size of breadcrumbs.
Using an electric mixer, cream the butter and sugar for 3 to 4 minutes. Add the pinch of salt, then the egg yolks one at a time, beating well after each addition. Add the ground walnuts, stirring in with a rubber spatula until combined.
In a separate bowl, whisk the egg whites until you have stiff peaks. Fold one quarter of the beaten egg white into the walnut mixture to loosen it, then gently fold in the remaining egg white, folding as lightly as possible until incorporated.
Pour the batter into the prepared cake tin. Bake for 45 to 50 minutes or until an inserted skewer comes out clean. Leave in the cake tin for 10 minutes, then remove
from the tin and leave to cool on a cake rack. When cool, sprinkle with icing sugar
and garnish with extra walnuts.
This cake improves when kept for a day or two in an airtight container.
