Tuesday, 5 May 2015

Torta di noci et cocco (walnut cake with a bit of coconut)

f o o d  p o s t


This is actually a glutenfree recipe, from Italy if you haven't guessed. There's also no butter in it. All you will need are five ingredients: walnuts, eggs, sugar, lemon & some shredded coconut - plus a little bit of icing sugar for decoration (optional). I should add that the rose sprinkling is optional too. Actually while styling this I was praying nobody from my family would walk in & ask me what I was doing.

It was originally a walnut cake only, but I've added a bit of coconut to give it extra flavour and not let the walnut take completely over. If you don't like coconut, you can just take it away from the recipe and replace it with a similar amount of walnut. 

It's perfect with coffee or tea and even better after a few days if you can keep it for that long.

Serves 8 people

What do I need:

-250 grams shelled walnuts;
-75 grams shredded coconut;
-4 eggs, separated;
-225 grams caster sugard;
-Finely grated zest of 1 lemon & 1 tbsp of lemon juice;
-Icing sugar for dusting (the rose petals are just for show off...)

What do I do:

Start by pulverizing the walnuts in a food processor until you obtain a texture reminding you of sand. Prepare a round 20 cm cake pan by lining it with baking paper and greasing the sides. Beat the egg yolks with the sugar for a couple of minutes & then add the lemon zest & juice as well as the walnuts & shredded coconut & stir.

Preheat the oven on 175 degrees.

Whisk the egg whites in a separate bowl until they are firm (they should form stiff peaks) and fold them into the walnut mixture little by little. Pour the mixture into the prepared cake pan and bake for about 45-50 minutes, or until it's firm and lightly browned. The most difficult part: do not remove the cake from the pan before it has had time to cool down or it will fall apart. I know you want to eat it as soon as possible, but you'll just have to wait a bit. Dust with icing sugar once you've removed it from the pan.

Keep in the fridge. Actually, I like to leave it in the fridge an hour or two before eating it, but this isn't necessary if you prefer to eat it while it's still a bit warm.





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