Thought I’d start the week off with a delicious cake recipe. What better way to embrace Monday than with a piece of cake in one hand and a hot cuppa in the other. This is really yummy and is wheat and dairy free. It has a lovely moist texture with a slight meringue crust. 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. Fold into egg yolk mixture then add walnuts. Mix gently until just combined. Pour into greased and lined springform cake tin (I used a 23cm). Bake in oven for approximately 40 minutes or until skewer comes out clean. Once cake has cooled, remove from tin and place on serving plate.