Saturday, 15 November 2014

Walnut Crumble Cake

Walnut Crumble Cake

It is magical, its easy and its quite small!

This said, it is such a tasty moist cake and always enjoyed. There is no icing on it and really rather simple. But almost a comfort food. With a cappuccino or a cuppa it is rather hard not to finish off in an hour or two!

Soft, moist and delicious, Walnut Crumble Cake

Magical Walnut Crumble
Step 1
Line and grease a  8 inch round pan.
Preheat oven to 350F/180C degrees

Step 2
Grind  in a food processor and keep aside
1 cup walnuts
3 tbsp  bread crumbs
¼ tsp salt

Step 3
Beat till light and airy , do not dry them out
3 egg whites
slowly adding
1/4 cup sugar

Step 4
Over a pot of boiling water, 
Beat with an electric beater until it doubles in volume and is a beautiful pale yellow in colour
4 egg yolks
1/4 cup salted butter
1/4 cup sugar

Add to this 1 tbsp  Baileys Irish cream

Now with a metal spoon assemble the cake,
Add all the dry ingredients to the egg yolk mixture in 3 batches
Then add the egg whites, folding it carefully in two batches.
Pour into prepared pan and bake for 20-22 minutes.


When it is done the cake will start to leave the sides of the pan.
Eat it warm, French Vanilla ice cream goes well with it if you like.
If you do not have Baileys, any creamy liquor like Kalhua, Tia Maria will be perfect.
Make sure the eggs are at room temperature otherwise they will not triple in volume nor whip like a meringue.
Always whip the egg whites first. The same beater whisk can then be used on the yolks. However used/dirty whisks do not beat egg whites!!
Only use a metal spoon to fold otherwise the volume will sink immediately.

For more delicious recipes click
Niloufer's Kitchen : Winter

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