This Flourless Walnut Cake is a heavenly treat for those who adore nuts and seek a gluten-free dessert option. Made with finely processed walnuts, this cake offers a rich, nutty flavor and a wonderfully moist texture, thanks to the generous layer of dulce de leche topping. Its simplicity is its charm, making it a fantastic dessert for various occasions, from casual gatherings to more festive celebrations.
Why You’ll Love This: The absence of flour in this cake not only makes it a great choice for those with gluten sensitivities but also highlights the robust flavor and texture of walnuts. Combined with the sweetness of dulce de leche, each bite is a perfect balance of nutty and sweet. The cake’s moist, dense nature makes it exceptionally satisfying, while the addition of whipped dulce de leche and walnut pieces for decoration adds an elegant touch.
Perfect Occasion: Whether you’re hosting a dinner party, celebrating a special occasion, or simply indulging in a sweet treat, this Flourless Walnut Cake is sure to impress. Its rich flavor and unique texture make it an excellent alternative to traditional flour-based cakes, ideal for anyone looking to explore gluten-free dessert options without compromising on taste.
Ingredients for an 18cm Cake:
- 7 oz (200g) walnuts, coarsely ground
- 5 eggs, separated
- 7 oz (200g) brown or granulated sugar
- 21 oz (600g) baker’s dulce de leche
- Extra walnuts for decoration
Instructions:
- Preheat the oven to 320°F (160°C) and line an 18cm cake pan with parchment paper, greasing the paper or using a silicone mold for easier removal.
- Beat the egg whites in a dry, clean bowl, gradually adding 4 tablespoons of sugar until soft peaks form. Continue beating, slowly adding the rest of the sugar, until the mixture is glossy and stiff, about 6 minutes.
- Thoroughly mix the ground walnuts with the egg yolks. Gently fold in a quarter of the meringue to lighten the mixture, then fold in the rest in three more additions, being careful to maintain the volume.
- Fill the prepared pan with the batter. It won’t rise significantly and may slightly retract.
- Bake for 45 minutes or until a tester comes out clean. Allow to cool and demold carefully. If the cake sticks, running a knife around the edges or moistening the paper can help.
- Whip the dulce de leche until smooth and spread over the cooled cake. Garnish with additional walnuts.
Tips:
- Silicone molds are recommended for easier demolding.
- The cake is delicate; handle it gently to prevent crumbling.
- It’s normal for the center to sink slightly due to the lack of flour.
- Avoid overbaking to keep the cake moist and prevent it from losing height.
Savor the rich, nutty goodness of this Flourless Walnut Cake, a dessert that combines simplicity with decadence for a truly memorable treat. Enjoy!
