walnut cake with cream and blueberries.
This cake is as light as angel food. The nuts gave it a nice texture with little crunchy bits from the walnuts. Mmmmmmm....
3 1/2 cups (10oz) walnuts
2/3 cup (133g) sugar
2 tsp baking powder
6 eggs, separated
cream, lightly whipped
Oven 325F. One 9 inch springform cake pan, buttered and floured.
In a food processor, pulse walnuts and a pinch of sugar until finely ground. Add baking powder and pulse to combine.
In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at high speed until soft peaks.
In another bowl, beat egg yolks and sugar until pale and thick. Beat in walnuts, just to combine. Stir in 1/3 of the egg whites into the batter. Then gently fold in the remaining beaten egg whites, until just combined.
Scrape batter into pan and bake for about 40 minutes, until golden and springs back to the touch. Let cool completely in the pan then unmold.
Cut into wedges and serve with a dollop of lightly whipped cream and a handful of blueberries.