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      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 8x11 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)