Walnut Cake With Eggs
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 5eggs, separated
- ¼cup sugar
- ¼cup fine semolina
- 5tablespoons bread crumbs
- 6tablespoons ground walnuts
- 1teaspoon baking powder
- ½teaspoon ground cinnamon
- ¼teaspoon ground cloves
- ⅓cup brandy
- 1cup water
- ½cup sugar
Nutritional analysis per serving (8 servings)
205 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 3 grams polyunsaturated fat; 27 grams carbohydrates; 1 gram dietary fiber; 19 grams sugars; 5 grams protein; 116 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375 degrees. Oil an 8½-by-4½-by-2½-inch loaf pan well. In a large bowl, whisk the egg yolks with the sugar until thick. In another bowl, combine the semolina, bread crumbs, walnuts, baking powder, cinnamon and cloves. Stir into the yolk mixture, then stir in the brandy. Whip the egg whites until stiff but not dry and fold them into the yolk mixture. Pour the batter into the prepared pan. Bake until a tester inserted in the center comes out clean, about 30 minutes.
- Step 2
While the cake is baking, combine the water and sugar in a small saucepan. Boil for 8 to 10 minutes. As soon as the cake is done, pour the syrup over the top. Let cool. Loosen the cake from the sides of the pan with a small, sharp knife, turn out of the pan and serve.
Private Notes
Comments
This is one of those recipes I'd clipped ages ago and finally had an opportunity to try it. The cake has a light texture and subtle flavor, delicious and rather sophisticated. Will definitely make again.
This is one of those recipes I'd clipped ages ago and finally had an opportunity to try it. The cake has a light texture and subtle flavor, delicious and rather sophisticated. Will definitely make again.