Recipes by Judy Phillips. Photos by Louise Lister.
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.
6 eggs, separated
200 g (7 oz) caster (superfine) sugar
210 g (7 1⁄2 oz/1 3⁄4 cups ) walnut meal
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