Saturday, October 20, 2018


adapted from :
serves :    8

Ingredients :

250  gm  salted butter,  room temperature
4  egg  yolks  (grade A/large)
120  gm  caster sugar
180  gm  self-raising flour,  sifted
50  gm  walnuts,  ground
60  ml  fresh milk
1  tsp  vanilla exctract
4  egg  whites  (grade A/large)
50  gm  caster sugar

For the topping :

10-20  gm  walnuts,  chopped coarsely or whole

Directions :

1.  In a food processor, ground the walnuts until fine but not powdery.  You should still be able to see the bits of walnuts.

2.  Add the walnuts to the dry ingredients and set aside.

3.  In the bowl of a mixer, beat together butter and sugar until the mixture turns pale and fluffy.

4.  Into this, add the egg yolks, one at a time and continue beating until incorporated.  Add the vanilla extract and mix well.

5.  Fold in the dry ingredients and milk in the sequence, flour--milk--flour.  Mix until the flour is just incorporated.  Set this aside.

6.  In a clean mixing bowl, whisk the egg whites until foamy.  Gradually add in the sugar (50 gm), whisking all the while until stiff peaks form.

7.  Transfer 1/3 of the meringue into the yolk mixture.  Fold it in with a whisk.  Gently fold in the remaining meringue in 2 batches, until no white streaks remain.

8.  Pour the batter into a lined and lightly greased 8-inch round pan.  Smooth the top with a spatula.  Sprinkle some walnuts on top.

9.  Bake at 170'C for about 45 minutes (depending on your oven).  When the cake is done, remove from oven, let the cake rest for 5 minutes in the pan before carefully transferring onto a wire rack to cool completely.

10.  Slice, serve and Enjoy !!!

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