<\/p>\n

\n

I\u2019ve never baked a cake quite like this before! It\u2019s completely different from anything else \u2013 naturally gluten-free, made with nothing but eggs, sugar and nuts. It\u2019s very easy to make, soft, moist and genuinely delicious. I did find it rather sweet, though, so I\u2019d recommend slightly reducing the amount of sugar. My guests loved it! It\u2019s also so rich and satisfying that it\u2019s genuinely difficult to eat more than one slice. Highly recommended!<\/em><\/p>\n<\/blockquote>\n

Ingredients for the walnut layer:<\/span><\/p>\n

\n
• 10 egg yolks<\/li>\n
• 250 g icing sugar<\/li>\n
• 250 g ground walnuts or hazelnuts<\/li>\n
• 8 g vanillin sugar<\/li>\n<\/ul>\n

  All ingredients should be at room temperature. Line the base of a 22 or 24 cm springform tin with baking paper.<\/p>\n

  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.<\/p>\n

  Ingredients for the almond layer:<\/span><\/p>\n

  \n
  • 10 egg whites<\/li>\n
  • 200 g icing sugar<\/li>\n
  • 250 g ground almonds<\/li>\n
  • freshly squeezed juice of \u00bd lemon<\/li>\n
  • 3 tbsp ground sponge fingers or breadcrumbs (or gluten-free sponge fingers)<\/li>\n<\/ul>\n

    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.<\/p>\n

    Bake at 170\u00b0C for about 60 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool.<\/p>\n

    Additionally:<\/span><\/p>\n

    \n
    • a few tablespoons of peach or apricot jam<\/li>\n<\/ul>\n

      Spread the cooled cake with peach or apricot jam, then cover with the chocolate topping.<\/p>\n

      Ingredients for the chocolate topping:<\/span><\/p>\n

      \n
      • 100 g dark chocolate<\/li>\n
      • 50 g butter<\/li>\n<\/ul>\n

        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.<\/p>\n

        Enjoy!<\/p>\n

        <\/figure>\n

        Recipe source: ‘Every cake you bake’<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

        I\u2019ve never baked a cake quite like this before! It\u2019s completely different from anything else \u2013 naturally gluten-free, made with nothing but eggs, sugar and nuts. It\u2019s very easy to make, soft, moist and genuinely delicious. I did find it rather sweet, though, so I\u2019d recommend slightly <\/p>\n","protected":false},"author":1,"featured_media":1124,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[9],"tags":[136,96,344,332,130,94,103],"duration":[],"tag_group":[],"class_list":["post-1123","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gateaux-tortes","tag-almonds","tag-chocolate","tag-gluten-free","tag-hazelnuts","tag-jam","tag-lemon-lime","tag-walnuts"],"acf":[],"yoast_head":"\n