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Walnut cake

Time 1 hour 20 minutes
Yields Serves 12
Walnut cake
1

Lightly butter a 10-inch springform pan. Line the bottom of the pan with parchment paper and lightly butter the paper. Heat oven to 350 degrees.

2

Grind the walnuts in a food processor until fine. Set aside 2 tablespoons of the nuts to sprinkle over the top of the cake. Combine the flour and baking powder and stir into the remaining walnuts until evenly mixed.

3

Beat the egg yolks until well-blended, then gradually beat in ? cup of the sugar. Continue beating until the mixture is light and lemon-colored and the eggs form a ribbon when dropped from a spoon. Stir in the orange zest. Stir in the ground walnut mixture.

4

Beat the egg whites until soft peaks form. Gradually beat in the remaining ? cup sugar until stiff peaks form. Fold a large spoonful of the beaten egg whites into the walnut mixture to lighten it, then gently fold in the remaining egg whites.

5

Spoon the cake batter into prepared pan. Sprinkle the reserved 2 tablespoons walnuts over it. Bake 40 to 50 minutes, until puffed and golden. Remove to wire rack to cool to warm. As cake cools, it will settle.

6

Combine whipped cream and oloroso sherry. Sift the powdered sugar through a small strainer into the whipped cream and stir until blended.

7

Serve a slice of cake with a dollop of oloroso whipped cream.


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