Walnut Cake


6 Eggs

1 cup of sugar

1/4th teaspoon Cinnamon

Zest from one orange

1/8th teaspoon Cream of Tartar

1 cup bread crumbs (optional: buy some zwieback from the store, or use cake flour)

2 teaspoons baking powder

1 cup walnuts, ground

(See additional ingredient needs for the two finishing options listed below)

Preliminary Directions:

Separate 6 eggs

Grind 1 cup dried bread crumbs

Blend bread crumbs with:
2 teaspoons baking powder, 1/8 teaspoon salt

Chop 1 cup walnuts.  Zest 1 orange.  Grease & flour a 9” spring form pan, bundt pan or 8×11 baking pan.  Decide on whether you’ll use finishing option 1 or 2 noted below

Making the Cake Batter:

Beat 6 Egg Yolks until thickened.  Add sugar mixture to the egg yolks.  Beat 6 Egg Whites to medium peak, slowing adding Cream of Tartar during beating.  Fold Yolks/sugar mixture into Egg Whites.  Fold bread crumb mixture into the batter.  Fold walnuts into the batter.

Bake @ 350 degrees about 45-60 (when cake pulls away from the sides and the cake passes the clean toothpick test)

Finishing Option 1:

Remove from pan.  Sift powdered sugar over the cake

Finishing Option 2:

In a medium sized pot bring the following to a boil:
1 cup honey, ½ cup water, the remaining 1/3 orange zest, ½ cup port wine (recommended) or red wine.

Boil for a couple of minutes.  Slowly pour over the cake while it’s still hot.  Transfer the cake to a plate to cool (If you’re not using a spring form pan, just leave it the pan)

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