This is a fluffy, easy, decadent, two-tiered, minimal-ingredient cake.
It says family, birthdays, celebrations and Christmas. It feeds many
and is a really delicious dessert staple. When we get walnuts,
we get them in bulk, either picked from trees around us or from
Matt’s aunty and uncle’s little walnut farm, so it’s something we
can always make, using what we’ve got.
INGREDIENTS
For the cake:
6 eggs, separated
2 tsp lemon zest
140g (2/3 cup) unrefined sugar (e.g. rapadura)
230g (2 cups) walnut meal, toasted (see notes)
For the raspberry cream:
300ml pouring cream
1 tbsp unrefined sugar
1 tsp vanilla extract
250g (2 cups) fresh or thawed frozen raspberries,
plus extra to serve
HOW TO
Preheat the oven to 170°C fan-forced. Liberally grease or line two
20cm round spring-form cake tins. (If you only have regular cake
tins, this will still work, but they must be lined with baking paper.)
Add the egg whites to a medium bowl and beat with an electric
beater. Add the lemon zest and a spoonful of the sugar and beat
to stiff peaks. Set aside, then add the yolks to a separate medium
bowl and beat to combine. Slowly add the remaining sugar, beating
until pale, glossy and creamy, which should take about 5 minutes.
Fold the walnut meal into the yolk mixture, then gently fold in the
egg whites in a few batches. Try not to break all the fluffiness.
Take your time and fold the mixture together gently until well
combined (we go slow, and it takes about 3 minutes).
Divide the mixture evenly between the prepared tins and bake for
20-25 minutes until golden brown. When ready, the cake will start
to pull away from the edges of the tin and a skewer inserted into
the centre will come out clean. Cool in the tins, then transfer to
a cooling rack. If you prefer your cake cold, place in an airtight
container in the fridge to chill before adding the cream.
Once fully cooled, make the raspberry cream, if you fancy. Whip the
cream, sugar and vanilla extract in a medium bowl, making sure
not to turn it into butter! Gently mash the raspberries in a small
bowl so they’re still chunky, then stir into the cream until marbled
(not fully combined).
To assemble, layer half the cream onto one of the cakes, then place
the other cake on top and add a final layer of the cream. Add some
extra raspberries, then share and celebrate! Store any leftovers in
an airtight container in the fridge. Serves 10-12
NOTES: To make walnut meal, blitz walnuts in a blender until they
form a flour (like almond meal in texture). Toast in a dry frying pan
over medium heat, stirring occasionally, until just brown.
For a dairy-free version, simply omit the raspberry cream.
This cake freezes super-well without the cream, so you can
always bake the cake bases, freeze and then add the cream
when ready to use!matt and lentil purbrick of grown & gathered
share their recipe for four-ingredient walnut cake.
nuts about it
Matt and Lentil’s latest book The Village
is out now through Plum, and will set you
back $45. Recipe has been tweaked a
little to fit frankie formatting.pots and pans