This cake does not contain dairy or gluten. The recipe is from Martha Stewart Living, April 2005. To make a 10-inch cake, you will need 9 large eggs, separated, 1 1/2 cups of sugar, 1 tablespoon of freshly grated lemon zest, plus more for garnish, 1 teaspoon of pure vanilla extract, 1 teaspoon of salt, 12 ounces of walnuts, toasted and finely ground (3 cups), confectioners sugar, for dusting, lemon tofu for walnut cream cake, mixed berries, for serving. The directions are as follows: 1. Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, sugar, zest, vanilla, and salt on medium-high speed until pale and thick, about 4 minutes. Fold in walnuts. 2. In a clean mixing bowl, beat whites until stiff peaks form; fold into yolk mixture. Pour into a 10-inch springform pan. 3. Bake until golden brown, about 1 hour (if top browns too quickly, tent with foil). Let cool in pan for 30 minutes. Remove sides of pan. Cool completely. Dust with confectioners sugar. Serve with curd and berries; garnish with zest.
27.04.2023 @ 05:19
This cake does not contain dairy or gluten. The recipe is from Martha Stewart Living, April 2005. To make a 10-inch cake, you will need 9 large eggs, separated, 1 1/2 cups of sugar, 1 tablespoon of freshly grated lemon zest, plus more for garnish, 1 teaspoon of pure vanilla extract, 1 teaspoon of salt, 12 ounces of walnuts, toasted and finely ground (3 cups), confectioners sugar, for dusting, lemon tofu for walnut cream cake, mixed berries, for serving. The directions are as follows: 1. Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, sugar, zest, vanilla, and salt on medium-high speed until pale and thick, about 4 minutes. Fold in walnuts. 2. In a clean mixing bowl, beat whites until stiff peaks form; fold into yolk mixture. Pour into a 10-inch springform pan. 3. Bake until golden brown, about 1 hour (if top browns too quickly, tent with foil). Let cool in pan for 30 minutes. Remove sides of pan. Cool completely. Dust with confectioners sugar. Serve with curd and berries; garnish with zest.