For the occasion of a belated birthday celebration, I looked up a flourless walnut cake recipe in my grandmother’s old cooking book, published somewhere in the late thirties. I decided to give it a try, replacing the sugar with some date paste. The result was fantastic and a definite keeper!
The list of ingredients for this nutty sugarfree sponge cake is short and simple: walnuts, potato flour, free-range eggs, dates, some water for soaking the latter, and a tablespoon of flax seed.
It also requires minimal preparation – soaking the dates – it takes 10 minutes to whip up and bakes in 25.
This cake can definitively be enjoyed plain together with a nice cup of coffee or tea. However you intend using it, let it cool well before you unmold it and cut it into pieces or layers, using fine thread.
I was happy with a two tier-cake, but cutting it in three layers should not be a problem; you could use a slightly smaller cake tin to get a thicker cake.
- 100 g walnuts, grinded
- 4 organic, free range eggs, separated in whites and yolks
- 4 rounded tbsp potato flour (starch)
- 8 pitted dates soaked in 50 ml water overnigth - or if in a hurry, for a couple of hours
- 1 tbsp flaxseed
- Preheat the ove at 175 °C (347 °F)
- Grind the walnuts finely
- Separate the yolks from the whites and place in two separate bowls
- Whip the egg whites into a thick foam
- Whip the egg yolks with the soaked dates until fluffy
- Add the flaxseed
- Sift in the potato flour and mix using a spoon or a spatula
- Finally, carefully fold in the egg whites
- Grease and bread a 23 cm (9') round cake tin
- Bake in the lower rack of the oven for 20-25 min, or until a toothpick comes out clean
- Let cool, flip upside down and remove the cake tin
- If you want to make a layered cake use some thread to cut the cake into two, or three tiers
- Fill and decorate the cake according to your liking