Spanish · Dessert
Walnut Cream Cake
A rustic Spanish walnut sponge, its crumb dense with finely ground nuts and lightened with whipped egg whites, finished simply with barely sweetened whipped cream and whole walnut halves. This is the kind of unfussy, nut-forward torte found in small bakeries across northern Spain, built on ground walnuts rather than flour for a moist, tender bite.
$1
20 minsPrep
29 minsCook
59 minsTotal
MediumLevel
Nutrition per serving
515Calories
8.3gProtein
39.6gFat
35.1gCarbs
24.7gSugar
2gFiber
183mgSodium
137mgChol
14.5gSat Fat
185mgPotassium
65mgCalcium
1.6mgIron
0.3mcgVitamin B12
0.6mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Heat the oven to 170°C and butter a 10cm springform tin, lining the base with a disc of parchment.
2
Separate the eggs. Whisk the yolks with 38g sugar until pale and thick, about 2 minutes.
3
Fold the finely ground walnuts, sifted cake flour and baking powder into the yolk mixture until just combined.
4
In a clean bowl, whisk the egg whites to firm peaks, then fold gently into the walnut batter in two additions to keep the air in.
5
Pour the batter into the prepared tin, smooth the top, and bake for 28-30 minutes until a skewer comes out clean and the top springs back.
6
Cool the cake in the tin for 10 minutes, then turn out onto a wire rack and cool completely.
7
Whip the chilled cream with the 8g sugar to soft peaks, then spread or pipe over the cooled cake.
8
Scatter the walnut halves over the cream to finish and slice to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7/87/8 eggs, room temperature, separated (44g)
- 1.3 oz38g sugar white
- 1.6 oz45g finely ground walnut
- 0.6 oz18g sifted cake flour
- 0.1 oz2g baking powder
- 0.4 oz10g melted, for greasing butter
- 2.3 oz65g well chilled heavy cream
- 0.3 oz8g for whipping cream sugar white
- 0.4 oz10g halves, for decoration walnut
