This is an extremely rich walnut cake, worthy of a special occasion. To serve 6:
Prep Time: 45 minutes
Cook Time: 45 minutes
Ingredients:
- 2/3 pound (300 g) blanched, peeled walnuts
- 4/5 cup (180 g) sugar
- 1 2/3 cups (200 g) flour
- 1/2 pound mixed candied fruit, diced
- 4 eggs, separated
- 1 tablespoon lemon juice
- 1 tablespoon powdered sugar
- An 8-inch spring pan
- Butter and flour for the pan
Preparation:
Preheat your oven to 400 F (200 C).
Beat the yolks with sugar, until the mixture is pale yellow and frothy. Beat the whites to stiff peaks and fold them into the yolks, carefully lest the mixture fall. Next, fold in the nuts, flour, and candied fruit, a little of each at a time. Finally, fold in the lemon juice.
Butter and flour your pan and turn the batter into, flattening it with a spatula. Bake it for about 40 minutes.
Remove the cake from the oven, let it cool, dust the top with the powdered sugar, and serve.
[blockquote shade=grur]My Reply to Billtorbitt:
You're right about their being no overt fat in the recipe, other than the butter used to grease the pan. However, walnut meats contain quite a bit of oil, which confers richness.
Kyle Phillips, Your Guide to Italian Cooking
Beat the yolks with sugar, until the mixture is pale yellow and frothy. Beat the whites to stiff peaks and fold them into the yolks, carefully lest the mixture fall. Next, fold in the nuts, flour, and candied fruit, a little of each at a time. Finally, fold in the lemon juice.
Butter and flour your pan and turn the batter into, flattening it with a spatula. Bake it for about 40 minutes.
Remove the cake from the oven, let it cool, dust the top with the powdered sugar, and serve.
[blockquote shade=grur]My Reply to Billtorbitt:
You're right about their being no overt fat in the recipe, other than the butter used to grease the pan. However, walnut meats contain quite a bit of oil, which confers richness.
Kyle Phillips, Your Guide to Italian Cooking
