Gluten-Free Flourless Walnut Cake - cooking recipe

Ingredients

4 large eggs, seperated
1 cup caster sugar (fine grind sugar but not icing or confectioners sugar)
1 lemon
350 g walnuts

Preparation

Preheat oven to 160\u00b0C 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.