Gluten Free Walnut Cake Food

EASY GLUTEN-FREE WALNUT CAKE

Steps:

• Preheat your oven at 370F (187.78 degrees Celsius) and brush a 9 inch (22.86 centimetres) round cake pan with olive oil
• Separate the eggs in egg yolks and egg whites in two bowls
• With a hand mixer or stand mixer beat the egg whites until they form a stiff peaks (meringue) and set aside
• In a separate bowl, beat the egg yolks with honey and olive oil until fluffy and well incorporated
• Add all the spices, baking powder and orange zest and stir
• In a blender or food processor, pulse the walnuts to sand consistency
• Add the walnuts and oat flour in the egg yolk/honey/oil mixture and stir to incorporate
• Add the meringue in batches stirring with a soft circular motion to incorporate it
• Place the batter in the cake pan and bake for 45-50 min or until a toothpick comes out clean
• Let it cool and serve with a drizzle of honey

WALNUT CAKE (GLUTEN FREE)

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.

GLUTEN-FREE FLOURLESS WALNUT CAKE

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.