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"
Ingredients
- 8 whole eggs separated
- 200 g caster sugar Superfine (7 oz/heaped 3⁄4 cup)
- 230 g dark chocolate best-quality, grated (8 1⁄2 oz)
- 230 g ground walnuts or hazelnuts (8 1⁄2 oz/2 1/3 cups)
- 1/4 cup icing sugar for dusting
Instructions
- Preheat the oven to 180C/350F/Gas 4. Grease and line a 26 cm (10 1/4 inch) springform cake tin.
- 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.
- Add the egg yolks one by one, beating well after each addition.
- Gently fold in the chocolate and nuts.
- 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.