Glutenfreeflourlesswalnutcake Recipes
FLOURLESS WALNUT CAKE
I donn't recall where I found this recipe but I love walnuts and tis seemed like a keeper. There is a wine suggestion to go with this cake at the end of the recipe.
Provided by Nana Lee
Categories Dessert
Time 1h10m
Yield 1 8 inch cake
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F
- Lightly butter and flour an 8-inch round cake pan.
- Using an electric mixer, beat the egg yolks and sugar together until light and fluffy, approximately 4 minutes. Stir in the lemon zest.
- In a separate bowl, beat the egg whites until they hold stiff peaks.
- Fold one quarter of the whites into the egg-yolk mixture to lighten it.
- Add the ground walnuts, stirring until thoroughly blended.
- Carefully fold in the remaining egg whites to maintain a light texture.
- Pour the batter into the pan and bake for about 60 minutes or until firm and golden brown.
- Cool on a rack before removing the cake from the pan.
- To serve, slice into wedges.
- If desired, dust alternately with powdered sugar and cocoa and arrange with fresh berries.
- WINE SUGGESTIONS:.
- Late Harvest Riesling or Sweet Orange Muscat wines.
Nutrition Facts : Calories 2520.8, Fat 241.7, SaturatedFat 27, Cholesterol 846, Sodium 287, Carbohydrate 48.8, Fiber 23.2, Sugar 10.6, Protein 77
GLUTEN-FREE FLOURLESS WALNUT CAKE
Recipe from 4 Ingredients Gluten Free Cookbook. An easy cake to make for friends who are gluten-free without having to go out and buy specialty flours and ingredients For lactose free- dont serve with cream- some strawberries or other fresh fruit instead
Provided by Jubes
Categories < 4 Hours
Time 1h20m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 160°C and line a 22cm springform cake tin with baking paper.
- Using an electric beater, beat the egg yolks and the sugar together. COntinue beating until light and fluffy. This should take about five minutes.
- Meanwhile, grate the zest of the entire lemon. Add the zest to the egg yolk mixture. Set aside.
- Using a food processor or mini-mill grind the walnuts. You are looking for a fine nut meal texture. Set aside.
- In a seperate bowl, beat the egg whites and continue beating until stiff peaks form.
- Fold 1/3 of the egg whites into the egg yolk mixture. Add the ground walnuts to the egg yolk mixture as well. Stir until thoroughly blended.
- Very carefully, fold in the remaining egg whites. Do not overbeat as you are looking to keep a light airy texture.
- Pour the cake mixture into the prepared tin and bake for 50 to 60 minutes. WHen done should be firm to the touch and golden brown.
- Allow the cake to cool comepletely in the tin befoore removing to serve.
- Suggested serving with freshly whipped cream.
Nutrition Facts : Calories 337.9, Fat 24.8, SaturatedFat 2.8, Cholesterol 84.6, Sodium 29, Carbohydrate 26.1, Fiber 2.9, Sugar 21.1, Protein 8
GLUTEN-FREE WALNUT AND CHOCOLATE POUND CAKE
Being gluten free for almost 6 months, it was difficult to find a good gluten-free pound cake, so I decided to give it a try. I was amazed how this cake turned out: moist, crumbly, and a lot of flavor. The secret to this is beating the egg whites until glossy and stiff, as well as the egg yolks, so the cake does not deflate while baking. Wrap well and store in the refrigerator.
Provided by Anda
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h45m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch loaf pan; dust with 1 tablespoon rice flour.
- Mix brown rice flour, 1/2 cup rice flour, tapioca flour, and salt together in a bowl.
- Combine egg whites and cream of tartar in the bowl of a stand mixer fitted with the paddle attachment; beat for 3 to 4 minutes. Add 1/2 cup sugar gradually, continuing to beat until stiff and glossy peaks form. Transfer beaten egg whites carefully into a clean, dry bowl.
- Combine egg yolks, remaining 1/2 cup sugar, and lemon zest in the bowl of the stand mixer. Beat for 3 to 4 minutes. Add oil very slowly, continuing to beat until fully incorporated.
- Fold rice flour mixture and beaten egg whites very gently into the egg yolk mixture. Pour 3/4 of the batter into the prepared loaf pan.
- Fold walnuts, vanilla extract, cocoa powder, and coffee powder into the remaining batter. Pour into the loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Turn off oven and let cake cool inside, about 20 minutes. Transfer cake to a wire rack and let cool completely, about 20 minutes.
Nutrition Facts : Calories 550.7 calories, Carbohydrate 44.1 g, Cholesterol 93 mg, Fat 39.8 g, Fiber 1.9 g, Protein 6.8 g, SaturatedFat 4.4 g, Sodium 181.1 mg, Sugar 25.9 g
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