WALNUT CAKE (GLUTEN FREE)
This is a simple walnut cake, similar to a pound cake, I think. The milk can be dairy or non dairy, any kind works.
Provided by Mia in Germany
Categories Dessert
Time 45m
Yield 16 pieces, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 390 degrees F (200 C).
- Cream butter and sugar, add eggs and milk.
- Combine flours, baking powder, xanthan and ground walnuts.
- Stir into wet ingredients and mix thoroughly.
- Pour into greased pound cake tin and bake at 390 degrees about 30 minutes.
- Let cool a bit before removing from tin.
- Cool completely on wire rack.
Nutrition Facts : Calories 353.6, Fat 23.7, SaturatedFat 8.1, Cholesterol 62.7, Sodium 176.6, Carbohydrate 31.9, Fiber 1.9, Sugar 8.5, Protein 5.5
FLOURLESS WALNUT CAKE WITH APPLES AND CINNAMON
Steps:
- Preheat the oven to 355F and line a square baking pan (9 inches) with parchment paper. Spray with nonstick cooking spray.
- In a food processor grind finely two cups of walnuts and transfer them in a bowl. In the same foo processor grate the apples and set them aside.
- Crack the eggs and separate the egg whites and egg yolks in two different bowls.
- Add the sugar to the bowl with the egg yolks and beat them with a mixer until the sugar is dissolved.
- Then beat the egg whites (with clean and dry beaters) until you have stiff peaks.
- Add the ground walnuts to the egg yolk and sugar mixture and stir well.
- Over a strainer in a sink squeeze the grated apples to remove some of the water. Then add them to the egg yolk and walnut mixture and stir.
- Gradually add the egg whites and incorporate them in the mixture by carefully folding them in.
- Finally add the cinnamon and stir it in.
- Transfer the mixture in the baking pan and bake for 25-30 minutes or until firm to the touch and golden brown.
- After baking remove the cake from the pan and cool it off on a cooling rack for at least 10 minutes before slicing it.
- Store leftovers in an airtight container in the fridge for 3-4 days.
GLUTEN-FREE WALNUT CAKE
A tender, delicate cake with good walnut flavor enhanced by overtones of orange. Garnish each slice with fresh berries or orange segments and a spoonful of whipped cream, if you wish.
Provided by creamtea
Time 55m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350ºF. Grease an 8-inch square or a 9-inch round cake pan. If you wish to unmold the cake for serving, line the bottom of the greased pan with a piece of parchment paper, cut to fit, then grease the paper. Otherwise, the cake may be served directly from the pan.
- Combine the brown rice flour, cornstarch, baking powder, cinnamon, salt, and cloves if using, then sift them together into a bowl or onto a sheet of waxed paper. Set aside.
- In a food processor, combine 1/3 cup of the walnuts with 2 tablespoons of the sugar and process until the walnuts are finely ground. Set aside.
- In a large bowl combine the remaining sugar with the butter and beat them together until blended. Add the eggs, one at a time, beating well after each one. Beat in the orange zest and vanilla. Stir in the ground walnut and sugar mixture. Add the sifted flour mixture and beat just until the batter is smooth and blended. Stir in the remaining 1/3 cup of walnuts. Spread the batter evenly in the prepared pan.
- Bake 22 - 25 minutes, until the cake looks dry on top, and it springs back when touched gently in the center. A toothpick inserted into the center of the cake will come out clean.
- If you are unmolding the cake, let it cool in the pan for 10 minutes, then turn it out onto a rack and peel away the parchment paper. Cool completely, then transfer to a plate for serving.
Nutrition Facts : Calories 173 cal, Cholesterol 49 mg, Carbohydrate 18 g, Protein 3 g
GLUTEN-FREE FLOURLESS WALNUT CAKE
Recipe from 4 Ingredients Gluten Free Cookbook. An easy cake to make for friends who are gluten-free without having to go out and buy specialty flours and ingredients For lactose free- dont serve with cream- some strawberries or other fresh fruit instead
Provided by Jubes
Categories < 4 Hours
Time 1h20m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 160°C and line a 22cm springform cake tin with baking paper.
- Using an electric beater, beat the egg yolks and the sugar together. COntinue beating until light and fluffy. This should take about five minutes.
- Meanwhile, grate the zest of the entire lemon. Add the zest to the egg yolk mixture. Set aside.
- Using a food processor or mini-mill grind the walnuts. You are looking for a fine nut meal texture. Set aside.
- In a seperate bowl, beat the egg whites and continue beating until stiff peaks form.
- 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.
- Very carefully, fold in the remaining egg whites. Do not overbeat as you are looking to keep a light airy texture.
- 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.
- Allow the cake to cool comepletely in the tin befoore removing to serve.
- Suggested serving with freshly whipped cream.
Nutrition Facts : Calories 337.9, Fat 24.8, SaturatedFat 2.8, Cholesterol 84.6, Sodium 29, Carbohydrate 26.1, Fiber 2.9, Sugar 21.1, Protein 8
GLUTEN-FREE WALNUT AND CHOCOLATE POUND CAKE
Being gluten free for almost 6 months, it was difficult to find a good gluten-free pound cake, so I decided to give it a try. I was amazed how this cake turned out: moist, crumbly, and a lot of flavor. The secret to this is beating the egg whites until glossy and stiff, as well as the egg yolks, so the cake does not deflate while baking. Wrap well and store in the refrigerator.
Provided by Anda
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h45m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch loaf pan; dust with 1 tablespoon rice flour.
- Mix brown rice flour, 1/2 cup rice flour, tapioca flour, and salt together in a bowl.
- Combine egg whites and cream of tartar in the bowl of a stand mixer fitted with the paddle attachment; beat for 3 to 4 minutes. Add 1/2 cup sugar gradually, continuing to beat until stiff and glossy peaks form. Transfer beaten egg whites carefully into a clean, dry bowl.
- Combine egg yolks, remaining 1/2 cup sugar, and lemon zest in the bowl of the stand mixer. Beat for 3 to 4 minutes. Add oil very slowly, continuing to beat until fully incorporated.
- Fold rice flour mixture and beaten egg whites very gently into the egg yolk mixture. Pour 3/4 of the batter into the prepared loaf pan.
- Fold walnuts, vanilla extract, cocoa powder, and coffee powder into the remaining batter. Pour into the loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Turn off oven and let cake cool inside, about 20 minutes. Transfer cake to a wire rack and let cool completely, about 20 minutes.
Nutrition Facts : Calories 550.7 calories, Carbohydrate 44.1 g, Cholesterol 93 mg, Fat 39.8 g, Fiber 1.9 g, Protein 6.8 g, SaturatedFat 4.4 g, Sodium 181.1 mg, Sugar 25.9 g
WALNUT CHOCOLATE FLOURLESS TORTE
Make and share this Walnut Chocolate Flourless Torte recipe from Food.com.
Provided by bakeabit
Categories Dessert
Time 1h15m
Yield 1 torte, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F and position a rack in the center. Lightly grease a 9-inch spring-form pan with nonstick cooking spray or butter, dust it with flour, and tap to knock out the excess.
- Place the walnut pieces on a baking sheet and toast them until they are golden brown and aromatic, 12 to 14 minutes.
- Allow the walnuts to cool completely, then place them in a food processor with the cocoa powder and pulse until the nuts are finely ground.
- Melt the chocolate and butter together in a large, heatproof bowl over a pan of simmering water, stirring often to prevent scorching.
- Remove the bowl from the heat and allow the mixture to cool to lukewarm.
- In an electric mixer fitted with the paddle attachment, beat the egg yolks with the light brown sugar on medium speed until very thick and pale in color, about 3 minutes.
- Beat in the rum and the ½ teaspoon salt.
- Using a spatula, fold the egg mixture into the cooled chocolate and butter mixture, then fold in the walnuts and cocoa.
- Place the egg whites in clean, dry, greaseless bowl adding the pinch of salt and, using the whisk attachment, beat on medium speed until the whites are thick but not peaking, about 2 minutes.
- Continue beating while you gradually add the granulated sugar, then switch to high speed, beating the whites until they are softly peaking, about 1 minute.
- Fold the whites into the cake batter, then immediately pour the batter into the prepared pan, smoothing the surface with a spatula.
- Bake the cake for 40 to 45 minutes, or until it is slightly puffed and just beginning to crack.
- Rotate the cake pan gently halfway through the baking time to ensure even browning.
- Allow the cake to cool in the pan for 20 minutes, then remove the sides of the pan and cool the cake completely; the center may sink a bit.
- Carefully remove the bottom of the spring-form pan and transfer the cake to a serving plate.
- Any leftover cake may be wrapped in plastic and served the following day.
Nutrition Facts : Calories 548, Fat 41.2, SaturatedFat 18.4, Cholesterol 184.1, Sodium 183.8, Carbohydrate 43.9, Fiber 3.1, Sugar 38.2, Protein 7.7
FLOURLESS WALNUT CAKE
I donn't recall where I found this recipe but I love walnuts and tis seemed like a keeper. There is a wine suggestion to go with this cake at the end of the recipe.
Provided by Nana Lee
Categories Dessert
Time 1h10m
Yield 1 8 inch cake
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F
- Lightly butter and flour an 8-inch round cake pan.
- Using an electric mixer, beat the egg yolks and sugar together until light and fluffy, approximately 4 minutes. Stir in the lemon zest.
- In a separate bowl, beat the egg whites until they hold stiff peaks.
- Fold one quarter of the whites into the egg-yolk mixture to lighten it.
- Add the ground walnuts, stirring until thoroughly blended.
- Carefully fold in the remaining egg whites to maintain a light texture.
- Pour the batter into the pan and bake for about 60 minutes or until firm and golden brown.
- Cool on a rack before removing the cake from the pan.
- To serve, slice into wedges.
- If desired, dust alternately with powdered sugar and cocoa and arrange with fresh berries.
- WINE SUGGESTIONS:.
- Late Harvest Riesling or Sweet Orange Muscat wines.
Nutrition Facts : Calories 2520.8, Fat 241.7, SaturatedFat 27, Cholesterol 846, Sodium 287, Carbohydrate 48.8, Fiber 23.2, Sugar 10.6, Protein 77
More about "gluten free flourless walnut cake food"
GLUTEN-FREE COFFEE & WALNUT CAKE RECIPE - BEST EVER!
From glutenfreecuppatea.co.uk
GLUTEN-FREE MOCHA WALNUT CAKE
From onlyglutenfreerecipes.com
EASY GLUTEN-FREE WALNUT CAKE - PANOS EATS
From panoseats.com
GLUTEN FREE KARIDOPITA - WALNUT CAKE - SOUVLAKI FOR THE SOUL
From souvlakiforthesoul.com
THAT TAKES THE CAKE: GLUTEN-FREE BAKING GETS A BOOST FROM WALNUT …
From walnuts.org
GLUTEN FREE CHOCOLATE COFFEE WALNUT LAYER CAKE
From sisterssansgluten.com
FLOURLESS WALNUT CAKE (3 INGREDIENTS) | CHELSEA SUGAR
From chelsea.co.nz
COFFEE AND WALNUT CAKE – GLUTEN FREE (AND PERFECT)
From glutenfreealchemist.com
FLOURLESS WALNUT CAKE | RECIPE | CUISINE FIEND
From cuisinefiend.com
TOP 10 FLOURLESS BAKING RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
GLUTEN FREE COFFEE AND WALNUT CAKE - COELIAC BY DESIGN
From coeliacbydesign.com
GLUTEN-FREE WALNUT CAKE WITH CINNAMON - OUR FOOD STORIES
From ourfoodstories.com
GLUTEN-FREE DAIRY-FREE CHOCOLATE WALNUT CAKE - HELLO GLOW
From helloglow.co
EASY 3-INGREDIENT WALNUT CAKE (GLUTEN-FREE) | FITFOODWIZARD.COM
From fitfoodwizard.com
FLOURLESS WALNUT CHOCOLATE CAKE - DELICIOUS MEETS HEALTHY
From deliciousmeetshealthy.com
GLUTEN FREE COFFEE AND WALNUT CAKE - LARA LOU'S FOOD CREATION
From laralousfood.com
FLOURLESS CHOCOLATE CAKE (GLUTEN, NUT AND GRAIN FREE)
From steamandbake.com
FLOURLESS WALNUT CAKE WITH FRESH FIGS | RECIPE | FLOURLESS, FOOD ...
From pinterest.com
GLUTEN FREE WALNUTS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FLOURLESS CALIFORNIA WALNUT CAKE WITH POACHED PEARS - GLUTEN-FREE …
From freefromheaven.com
IS WALNUTS GLUTEN FREE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHESTNUTS CAKE GLUTEN FREE AND LOW FAT - ASMALLKITCHENINGENOA
From asmallkitcheningenoa.com
CALIFORNIA WALNUT CAKE + {GIVEAWAY} ONE MONTH OF FREE NESTFRESH …
From confessionsofafoodie.me
GLUTEN-FREE SUGAR-FREE FLOURLESS CHOCOLATE CAKE RECIPE
From wholesomeyum.com
GLUTEN-FREE WALNUT CAKE WITH POACHED PEARS - SAGA
From saga.co.uk
ITALIAN CHOCOLATE WALNUT CAKE (FLOURLESS) RECIPE - FOOD NEWS
From foodnewsnews.com
GLUTEN FREE PEAR MUFFINS - WENDY POLISI
From wendypolisi.com
GLUTEN FREE WALNUT CAKE - NY BAKERY
From nybakeryanddesserts.com
WALNUT CARROT CAKE WITH CREAM CHEESE FROSTING [VEGAN, GLUTEN …
From onegreenplanet.org
FLOURLESS WALNUT CAKE WITH FRESH FIGS - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
ARE WALNUTS GLUTEN FREE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TOP 5 FLOURLESS CAKES GLUTEN FREE @ NOT QUITE NIGELLA
From notquitenigella.com
FLOURLESS WALNUT CAKE WITH COFFEE - 101-MILE KITCHEN
From 101milekitchen.com
10 BEST WALNUT CAKE GLUTEN FREE RECIPES | YUMMLY
From yummly.com
FLOURLESS WALNUT CAKE
From pinterest.ca
GLUTEN FREE COFFEE AND WALNUT CAKE - LARDER LOVE
From larderlove.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love