Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¾ pound walnuts; ground finely
- 4 large eggs; separated
- ½ pound sugar
- 2 teaspoons grated lemon zest
- =
Directions
Beat the egg yolks and sugar together until light and fluffy, about 4 minutes with an electric mixer.
Stir in lemon zest.
In a separate bowl, beat egg whites until stiff.
Fold a quarter of the whites into the egg mixture to loosen it.
Stir walnuts into mixture until thoroughly blended, fold in remaining egg whites carefully to maintain light texture.
Pour batter into a lightly buttered and floured 8-inch cake pan and bake in a preheated 375°F oven for 55 – 60 minutes or until firm and golden brown.
Cool cake on a rack before turning out and then alternately dust with powdered sugar and cocoa.
Slice and serve with fresh berries.
Category:Cathy's Recipes
Category:Cake Recipes
Category:Gluten-free Recipes
Category:Walnut Recipes
Category:Egg Recipes
Category:Lemon peel Recipes