Walnut Cake

I have to say, this is one of the best cakes I have ever made.  It does not require any butter or baking powder.  So the egg whites that is beaten to a frothy consistency make this cake looks as if it has risen when baked.  The cake is very dense but soft.






  • 6 large eggs at room temperature
  • 1 cup castor sugar
  • ½ cup all purpose flour
  • 1 ½ teaspoon each nutmeg and cardamom powder
  • 1 ½ cups ground walnuts


  • Preheat oven to 350 F. Grease a 9 inch spring form pan and set aside
  • Separate eggs. Beat eggs yolks and sugar until light in color.
  • Add flour and spice mixture and add ground walnuts and mix well.
  • In a separate dry bowl beat egg whites with an electric mixer until stiff and form peaks when the whisk is removed from the beaten egg white
  • Fold beaten egg whites to the cake batter and mix carefully until well incorporated
  • Pour into the prepared pan and bake for about 45 minutes. Cool on wire rack
  • Once the cake is completely cooled to the room temperature, to decorate place a paper doily on top of the take and sprinkle with powdered sugar. Remove the paper doily carefully not to spill over any of the remaining sugar on the paper.

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