Walnut and almond cake

Walnut and almond cake

I’ve never baked a cake quite like this before! It’s completely different from anything else – naturally gluten-free, made with nothing but eggs, sugar and nuts. It’s very easy to make, soft, moist and genuinely delicious. I did find it rather sweet, though, so I’d recommend slightly reducing the amount of sugar. My guests loved it! It’s also so rich and satisfying that it’s genuinely difficult to eat more than one slice. Highly recommended!

Ingredients for the walnut layer:

All ingredients should be at room temperature. Line the base of a 22 or 24 cm springform tin with baking paper.

Whisk the egg yolks with the icing sugar and vanilla sugar until light and fluffy. Add the ground nuts and fold through with a spatula. Transfer the nut mixture to the springform tin and smooth the surface.

Ingredients for the almond layer:

Place the egg whites in the bowl of a mixer. Begin whisking, gradually adding the icing sugar, one tablespoon at a time. Whisk until you have a thick, glossy meringue. Add the lemon juice and whisk briefly. Add the ground almonds and ground sponge fingers, then gently fold together with a spatula, just until combined. Spread the almond mixture over the walnut layer and smooth the surface.

Bake at 170°C for about 60 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool.

Additionally:

Spread the cooled cake with peach or apricot jam, then cover with the chocolate topping.

Ingredients for the chocolate topping:

Melt the chocolate and butter in a bain-marie, stirring occasionally, until smooth. Pour the warm chocolate topping over the cake and leave to cool.

Enjoy!

Walnut and almond cake

Recipe source: ‘Every cake you bake’.