Walnut Cake – Good Food Great Life – Judy Phillips

Cover Good Life Great Food

Recipes by Judy Phillips. Photos by Louise Lister.

WALNUT CAKE

makes one 25 x 30 cm (10 x 12 in) cake

 

“Hungary is famous for its cakes, especially ones made using loads of finely ground nuts instead of flour. This one, which contains only three ingredients, is from my grandmother’s collection and it’s a good one to serve at Passover, or occasions when you need something that’s gluten free. This cake is particularly moist and it does keep for a few days, although it never lasts long in our house.

walnut cake

6 eggs, separated

200 g (7 oz) caster  (superfine) sugar

210 g (7 1⁄2  oz/1 3⁄4 cups )  walnut meal

 

Lemon Icing

125 g (1 cup/4 1⁄2 oz)  icing sugar, or as  required

125 ml (½ cup/4 fl oz) lemon juice

 

Preheat the oven to 180ºC (350°F). Line the base and sides of a 25 x 30 cm (10 x 12 in) cake tin with baking paper.

Combine the egg yolks and sugar in a large bowl. Using electric beaters, whisk until the mixture is thick and pale and holds a trail when the beaters are lifted.

In a large bowl and using clean beaters, whisk the egg whites  until firm peaks form.

Fold the walnuts into the yolk mixture  and then gently stir a third of the whites into the mixture to loosen.

Gently fold in the remaining whites, taking care not  to deflate them too much.

Pour the mixture into the cake tin, smoothing the top even.

Bake for 35 minutes, or until a skewer inserted in the centre comes out clean.

Immediately turn the cake out of the tin onto a wire rack to cool.

For the lemon icing, sift the icing sugar into a bowl then combine with the lemon juice. Whisk until smooth and combined well, adding a little more icing sugar if the mixture is too thin.  It should have a drizzling consistency. Drizzle over the cooled cake.

To serve, cut into 6 cm (2 1⁄2 in) squares.” Judy

Flourless Chocolate Cake – Good Life Great Food – Judy Phillips

Cover Good Life Great Food

Recipes by Judy Phillips. Photos by Louise Lister.

FLOURLESS  CHOCOLATE CAKE

makes one 20 cm round cake

 

Flourless Chocolate Cake

 

“This is something great to eat over Passover when you can’t use butter or flour in cooking. I’m fairly sure the original recipe came from Elizabeth David’s French Provincial Cooking, but mine is based on one from a Jill Dupleix book I have had for years. Jill has been such an inspiration to me as I find her recipes to always be really user-friendly.

 

200 g (7 0z) dark chocolate,  chopped

1 tbsp strong, warm  espresso coffee

1 tbsp rum or brandy

150 g (5 ½ oz/2⁄3 cup)    caster (superfine) sugar

150 g (5 ½ oz) unsalted butter, chopped

100 g (3 ½ oz/1 cup) hazelnut or almond meal

5 eggs, separated.

 

Heat the oven to 180ºC (350º).

Lightly grease and flour a 20 cm  (8 in) round cake tin and line the base with baking paper.

Place the chocolate in a bowl then place the bowl over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Stir to melt the chocolate, then add the coffee, rum or brandy, sugar and butter. Remove from the heat and stir until the mixture is smooth, then add the hazelnut or almond meal.

Cool slightly, then add the egg yolks one at a time, stirring between each addition until the mixture is smooth.

Using electric beaters, whisk the egg whites in a large bowl until firm peaks form. Using a large metal spoon, stir about a third of the whites into the chocolate mixture to loosen then gently fold in the remaining egg white.

Pour the mixture into the cake tin, smoothing the surface even.

Bake for about 45 minutes, or until a skewer inserted in the centre of the cake comes out clean.

Cool the cake completely before removing it from the tin;  don’t worry if the crust cracks or collapses. ”  Judy.