Walnut Cake
Source: https://www.meranermuehle.it/rcp_recipe/walnut-cake
Total time
20 Minutes
Baking/cooking time
35 Minutes
Difficulty
easy
Ingredients
Ingredients for 1 cake (20 cm diameter)
| 2 | Eggs | |
| 90 | g | Chopped walnuts |
| 80 | g | Granulated sugar |
| 70 | g | Rice flour bio glutenfree |
| 30 | g | Potato starch glutenfree |
| 70 | g | Olive oil |
| q.s. | Grated lemon zest | |
| 8 | g | Baking powder |
| 1 | pinch | Salt |
Preparation
- First, finely chop the walnuts. Preheat the oven to 170 degrees Celsius and line a 20 cm diameter cake tin with parchment paper.
- In a bowl, combine the eggs, sugar, and a pinch of salt. Using an electric mixer, beat the mixture for 10 minutes. Add the grated lemon zest, olive oil, and continue mixing. Gradually incorporate the rice flour and potato starch, stirring constantly.
- Add the finely chopped walnuts and, finally, sifted baking powder. Mix with a silicone spatula until you achieve a smooth and homogeneous batter. Pour the batter into the prepared cake tin.
- Bake in the preheated oven for 30-35 minutes. Perform the toothpick test to ensure the cake is fully cooked.
- Once done, let it cool before removing the cake from the tin.
In collaboration with @perr.melina
Rice flour bio glutenfree
La farina di riso biologica senza glutine del Molino Merano è ideale per prodotti da forno dolci e salati in combinazione con altre farine. Grazie al suo aroma delicato, si possono addensare anche salse e zuppe. È particolarmente adatto a chi evita il glutine nella dieta quotidiana.
400 g
€2.50
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