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This week, Alison Lambert shares a recipe for a torte that's easy and flavoursome.
I had an abundance of whole walnuts. So I took the time to shell them and made this very simple and very delicious cake. The flavour also gets better as the cake ages!
320g shelled walnuts
4 eggs, separated
1 lemon, zest only
pinch ground nutmeg
Preheat the oven to 180degC
Prepare a 22cm round removable bottom cake tin, lined with baking paper.
Place the walnuts in a food processor and process until they are finely ground (similar to ground almonds).
Add the sugar and egg yolks together and beat well until light and creamy.
Add the lemon zest and nutmeg, mix through the ground walnuts until well blended.
Whisk the egg whites until stiff peaks. Fold the egg whites gently into the mixture, until just combined. Do take care at this stage as you don't want to knock out the air.
Pour into the prepared cake tin and bake for 40-50 minutes or until the top is firm to touch and has nicely browned.
Leave the cake in the tin to cool completely before removing it as it is very fragile.
This cake is great for afternoon tea and also works beautifully for a decadent dessert.
- Alison Lambert is one of the demonstrators at the Otago Farmers Market in Dunedin on Saturday mornings.