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devohoneybee at 08:55am on 19/04/2011
devohoneybee at 08:55am on 19/04/2011This is a moist, yummy cake that is suitable for Passover and any other time. Great for people who need gluten-free noms.
1. Whip 12 egg whites with 3 tsp sugar (or substitute sweetener -- we've used xylitol and erythritol, both came out a little dry but not bad for anyone needing sugar free). Mom's note: there cannot be a SPECK of yolk in this or it won't work. Egg whites need to be stiff.
2. Beat 12 egg yolks with 9 tsp sugar and 15 tsp of ground walnuts. I have used other nuts including almonds -- these make the cake a bit more dry as they are not as rich in oils as the walnuts).
3. Melt 4 oz of chocolate (she prefers semi-sweet and I agree). Blend melted chocolate with yolk/nut mixture.
4. Fold yolk/nut mix into white mix and put into a bundt pan.
5. Bake 45 minutes at 350. Mom: "Don't open the oven door. Just put it in and take it out 45 minutes later."
6. Turn pan upside down to cool. You will have to cut the cake out of the pan. Do not be tempted to oil the pan in the first place, as this will interfere with the cake.
Mom prefers to serve with a topping (such as whipped cream, marmalade, or chestnut whip) but my sister and I both agree it's best plain. I seem to recall instances where she's added orange zest to the mix, but she denies it.
Mom's final note: "If not for Passover, you can add 2 tbs of flour. In fact for Passover you can add 2 tbs of matzo meal." I'll add that last night's cake had neither and worked out fine. Well, it did sort of collapse a bit, but said collapse in no way affected the yumminess.
Enjoy!
ETA! Mom has corrected that this is NOT a bundt pan ("too hard to cut the cake out of the scallops" but rather "the kind of dish that comes apart that has a chimney in the middle." No, I don't know the name for that sort of pan, either.
1. Whip 12 egg whites with 3 tsp sugar (or substitute sweetener -- we've used xylitol and erythritol, both came out a little dry but not bad for anyone needing sugar free). Mom's note: there cannot be a SPECK of yolk in this or it won't work. Egg whites need to be stiff.
2. Beat 12 egg yolks with 9 tsp sugar and 15 tsp of ground walnuts. I have used other nuts including almonds -- these make the cake a bit more dry as they are not as rich in oils as the walnuts).
3. Melt 4 oz of chocolate (she prefers semi-sweet and I agree). Blend melted chocolate with yolk/nut mixture.
4. Fold yolk/nut mix into white mix and put into a bundt pan.
5. Bake 45 minutes at 350. Mom: "Don't open the oven door. Just put it in and take it out 45 minutes later."
6. Turn pan upside down to cool. You will have to cut the cake out of the pan. Do not be tempted to oil the pan in the first place, as this will interfere with the cake.
Mom prefers to serve with a topping (such as whipped cream, marmalade, or chestnut whip) but my sister and I both agree it's best plain. I seem to recall instances where she's added orange zest to the mix, but she denies it.
Mom's final note: "If not for Passover, you can add 2 tbs of flour. In fact for Passover you can add 2 tbs of matzo meal." I'll add that last night's cake had neither and worked out fine. Well, it did sort of collapse a bit, but said collapse in no way affected the yumminess.
Enjoy!
ETA! Mom has corrected that this is NOT a bundt pan ("too hard to cut the cake out of the scallops" but rather "the kind of dish that comes apart that has a chimney in the middle." No, I don't know the name for that sort of pan, either.
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