Flourless Nutcake for Passover
This recipe comes to us from the kitchen of Yvonne Engelman. “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”
Servings Prep Time
10servings 60minutes
Cook Time Passive Time
30minutes 15minutes
Servings Prep Time
10servings 60minutes
Cook Time Passive Time
30minutes 15minutes
Ingredients
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.