Recipe of the Week: Gluten-free nut cake

Last updated 16:44 18/12/2012

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Food & Dining

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The week we have a recipe for gluten-free nut cake, sent in all the way from the United States by Anna-Maria Hertzer.

She served this year at a Thanksgiving Dinner "to rave reviews".

300g toasted nuts (hazelnuts, walnuts, or almonds)

6 eggs, separated

1 cup (250 ml) sugar, divided (half and half)

1 tsp vanilla

Confectioner's suger or icing sugar (optional)


1.    Grease a 23 cm spring-form pan with butter (or an oil spray).
2.    Grind nuts in blender or food processor until very fine.
3.    Beat egg whites until very stiff, add half a cup of sugar; beat until sugar dissolved.
4.    Beat egg yolks with remaining half a cup of sugar until thick and pale; add vanilla.
5.    Stir nuts into yolk mixture; add egg whites to nut-yolk mixture. Blend well.
6.    Pour into prepared pan.
7.    Bake in 150°C oven for about 1 hour. Cake is cooked when skewer pushed into center of cake comes out clean.
8.    Allow to cool before removing from pan.

To serve (optional): sprinkle with sifted powered sugar. Great served with whipped cream and strawberries.

Note:  I prefer walnuts.

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