Flourless Nutcake: Monday Morning Cooking Club

A Perfect Cake for Passover or Any Time

This recipe comes to us from the kitchen of Yvonne Engelman, a wonderful home cook from Sydney, Australia.

Passover nut cake
Passover nut cake

I learned this recipe from Aunty Helen, who was like a mother to me. I watched her cook and she simply told me what to do. This cake is always a success, and still, to this day, reminds me of her. I bake many of these cakes to give to my children and grandchildren each year for Pesach

 
Flourless Nutcake
Votes: 6
Rating: 4.83
You:
Rate this recipe!
Print Recipe
Servings Prep Time
10 servings 60 minutes
Cook Time Passive Time
30 minutes 15 minutes
Servings Prep Time
10 servings 60 minutes
Cook Time Passive Time
30 minutes 15 minutes
Flourless Nutcake
Votes: 6
Rating: 4.83
You:
Rate this recipe!
Print Recipe
Servings Prep Time
10 servings 60 minutes
Cook Time Passive Time
30 minutes 15 minutes
Servings Prep Time
10 servings 60 minutes
Cook Time Passive Time
30 minutes 15 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Preheat the oven to 180C/350F/Gas 4. Grease and line a 26 cm (10 1/4 inch) springform cake tin.
  2. Using an electric mixer, whisk the egg whites until soft peaks form then slowly add the sugar and continue to whisk until thick and glossy.
  3. Add the egg yolks one by one, beating well after each addition.
  4. Gently fold in the chocolate and nuts.
  5. Pour the mixture into the prepared tin and bake for 45 minutes or until a skewer inserted into the middle comes out clean. The cake will dip a little in the middle when it comes out of the oven. Allow to cool in the tin.

 

Need more cooking inspo? Check out our annual Passover Recipe Roundup. 

 

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10 Comments

  1. Susan

    Hello,
    I am in the middle of making this cake and I wondered if the choclate was meant to be melted before adding it to the cake. I have added it grated as implied in the recipe and the mixture looks like a meringue with grated chocolate through it. It is not a chocolate coloured mixture at all. I hope it works out because I am making it for guests tonight.
    And it is huge! I think I have a diisaster ,my first one using your recipes

    1. Lisa Goldberg

      Hi Susan
      So sorry to hear you are having cake issues.
      To answer your questions, the chocolate is not meant to be melted, the recipe is correct as it appears. Yes the chocolate will melt when you bake the cake and it should look exactly like the picture.
      The size of the cake is perfect for a 26 cm springform tin….so if you have the correct tin size, it should be just perfect.
      I really hope it worked out…it is a beautiful cake.
      Let us know how it turned out?
      Cheers
      Lisa

      1. Susan

        Hello Lisa,
        Thank you so much for replying. The cake, although it looked ” rustic” ( my pan was too small and it exploded over the top!), tasted fabulous and everyone enjoyed.
        I have more guests on Sunday so am not deterred and will try again. This time in the correct sized pan. I was wondering if the dark chocolate you use is cooking chocolate or eating chocolate ? I used Lindt baking chocolate but wondered if I should use eating- of course the risk iwould be that I eat the chocolate before it gets into the cake.
        I have both your cook books and use them regularly. I really appreciate the family recipes and the stories. Thank you. I really hope that you come to WA to give some demonstrations.
        Kindest regards, Susan

        1. Lisa Goldberg

          Hi Susan,
          Glad it worked out! We all follow the rule that if you like to eat the chocolate, then it’s perfect for cooking. Between us we use a range – from Lindt 70% to Plaistowe Dark Chocolate from the supermarket. My personal favourites are Belcolade dark chocolate drops (55%) and Haighs (70%) dark chocolate pastilles. So happy to hear you are enjoying our books…and we’d love to come back to WA again one day.
          Cheers
          Lisa

  2. Fiona

    Can this cake be frozen?

    1. Lisa Goldberg

      Hi Fiona,
      None of us have tried to freeze it, but we think it would work.
      Lisa

  3. Adrienne

    Hi can I leave out the nuts or substitute for them Sue to allergies?

  4. Michelle Backhausen

    Hi could substitute ground walnuts, hazelnuts for ground almonds?
    Kind regards Michelle

    1. Lisa Goldberg

      Hi Michelle yes you can substitute other nuts. Happy baking! Cheers, the MMCC girls x

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Happy not-quite-a-long-weekend-but-with-long-weekend-feels everyone! And what a blessing that the sun is shining. We hope to see lots of pics of BBQs and lamingtons. When inspiration grabs you and you find yourself in a baking mood, here is our delicious lamington recipe, there's still time to whip up a batch. What's cooking at your place this weekend? (And we are indebted to Railea Don for this wonderful iconic recipe ❤️}

Ingredients
Cake
125 grams butter (unsalted)
185 grams Caster (Superfine) Sugar
2 eggs
250 grams Self-Raising (Self-Rising) flour (1 2/3 cups)
1/2 cup milk or fresh orange juice
Icing
500 grams icing (confectioners) sugar
3 tablespoons best quality cocoa powder (unsweetened)
1 tablespoon butter (unsalted)
1 cup hot water
250 grams shredded or desiccated coconut

Instructions
Preheat the oven to 180°C. Line a 28 x 19 x 4 cm lamington tin.

To make the cake, cream the butter and sugar until the sugar is dissolved.

Add the eggs one at a time, beating after each addition.

Gradually add the flour, alternating with the milk or orange juice.

Mix together well, then pour the mixture evenly into the prepared tin.

Bake for 30 minutes, or until a skewer inserted into the cake comes out clean. Allow the cake to cool completely.
Cut the cake into 4 cm squares, trimming the edges if necessary.

Mix the icing sugar and cocoa together in a bowl.

Put the butter into the hot water to melt, and mix into the icing sugar mixture until thick and smooth.

Drop the cake squares into the chocolate, ensuring the cake is fully covered, then remove very quickly. Drain the cake on a wire rack for a few seconds. Using a large cooking fork, roll in the coconut.
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