Calabrian Walnut Cake

Grated lemon zest adds a bit of freshness and pleasant aroma, while the powdered sugar used to dust the cake before serving gives it a slight beauty touch. In Calabria, where the recipe originally comes from, you will be offered a slice of cake along with a cup of strong espresso for breakfast or as a dessert after lunch. The dessert is very juicy and light, and if you wish, you can also cut it in half and fill it with mascarpone or buttercream. But even without additions, it will be absolutely wonderful.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 340 g Walnuts

  • 4 pieces Egg, fresh

  • 200 g Sugar, white

  • pieces Lemon zest, fresh

  • pieces Powdered sugar

Steps

  1. Preheat the oven to 180 degrees Celsius. Lightly grease a round cake pan (26 cm in diameter) with butter and line it with baking paper. Place the walnut kernels in an electric chopper and grind them finely.

  2. Separate the egg yolks and whites into two bowls. Add 150 grams of sugar to the yolks and beat them with an electric mixer for about 10 minutes until you get a light, thick, pale yellow cream. Gently fold the grated lemon zest and ground walnuts into the beaten yolks with a spatula.

  3. Add the remaining sugar to the egg whites and beat them into stiff peaks, then gently and slowly fold them into the walnut mixture in two or three parts.

  4. Pour the prepared batter into the cake pan and spread it evenly over the entire surface, smoothing the top nicely. Bake the cake in the preheated oven for 35-40 minutes.

  5. Let the cake cool before serving. Serve the cooled cake on a nice plate or platter, dust with powdered sugar, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 414.27 kcal
  • Fat: 30 g
    • Saturated Fat: 3.41 g
  • Carbohydrates: 29.51 g
    • Sugars: 24.88 g
  • Protein: 10.24 g
  • Fiber: 2.44 g

Advice

Instead of walnuts, you can also use almonds.