Thought I’d start the week off with a delicious cake recipe. Â What better way to embrace Monday than with a piece of cake in one hand and a hot cuppa in the other. Â This is really yummy and is wheat and dairy free. Â It has a lovely moist texture with a slight meringue crust. Â It’s a very uncomplicated cake that you can whip up quickly.
250gm walnuts, ground finely (use a blender or Thermomix)
5 eggs, separated
1/2-3/4 cup brown sugar, depending on how sweet you want
1-2 tbspn rum, optional otherwise 1 tsp vanilla essence
grated zest of 1 lemon
Pre-heat oven to 180 degrees celsius or 160 degrees celsius for fan-forced oven.
Cream egg yolks and sugar, mix in rum and lemon zest.
Beat the egg whites until firm. Â Fold into egg yolk mixture then add walnuts. Â Mix gently until just combined. Â Pour into greased and lined springform cake tin (I used a 23cm). Â Bake in oven for approximately 40 minutes or until skewer comes out clean. Â Once cake has cooled, remove from tin and place on serving plate.
Enjoy! Â Jacinta