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Walnut Cake Recipe
|Walnuts||12 Ounce, very finely chopped or ground (350 Gram)|
|Plain flour||1 1⁄2 Ounce (40 Gram)|
|Ground cinnamon||1 Tablespoon, grounded freshly|
|Eggs||6 Medium, separated|
|Marmalade||8 Ounce (250 Gram, Chunky, Home-Made If Possible)|
|Orange flower water||2 Tablespoon|
|For yogurt and orange-flower sauce|
|Orange flower water||2 Teaspoon|
|Thick greek yogurt||1 Pound (500 Gram)|
Serving size: Complete recipe
Calories 3786 Calories from Fat 2100
% Daily Value*
Total Fat 249 g382.9%
Saturated Fat 29.2 g146.2%
Trans Fat 0 g
Cholesterol 1116.6 mg
Sodium 640 mg26.7%
Total Carbohydrates 315 g105%
Dietary Fiber 33.5 g133.8%
Sugars 217.1 g
Protein 129 g258%
Vitamin A 30.8% Vitamin C 26.8%
Calcium 125% Iron 92.5%
*Based on a 2000 Calorie diet
Whisk the egg yolks until they are pale and creamy, then beat in the nut mixture, marmalade and orange flower water.
Alternatively do this in a large bowl.
Whisk the egg whites until stiff.
Stir a little into the nut mixture, to make it less stiff, then use a large spoon to fold the rest lightly into the nut mixture.
Oil a 20 cm (8 in) push-bottom spring-release cake tin and then flour it and turn in the mixture.
Put the cake into an oven preheated to 200°C (400°F, gas 6) and immediately turn it down to 180°C (350°F, gas 4).
Bake for 45-50 minutes, or until a tester inserted into the middle comes out clean.
Run a knife around the edge.
Cool in the tin for 15 minutes, then release and turn out onto a wire rack.
Leave until cold.
To make the sauce, beat the honey and orange flower water into the yogurt with a wooden spoon.
Pass a bowl of this sauce with the cake, or pour a little on each slice.