3 cups walnut halves
6 tbsp plain flour
1 1/2 tsp baking powder
1/2 tsp salt
6 egg yolks
1 1/4 cup sugar
3 tsp coffee granules
1 tsp vanilla
6 egg whites
2 tbsp sugar
Prepare two pans approximately 24 cm/ 9 1/2 inch. Line with a parchment in each and butter it well.
In a food processor pulse together the walnut, flour, baking powder and salt. The mixture should be like "crumbs" and not fine.
With an electric beater beat the egg yolks, sugar, coffee granules and vanilla . Whip for 10 minutes until light and fluffy.
In another bowl beat the egg whites until light and foamy, slowly adding the sugar half way through. The egg whites should not be dry and beaten only until soft peaks are formed.
Now fold in 1/3rd of the egg white. Alternate by adding 1/2 the walnut crumbs. Repeat with egg white, walnut and finishing it off with egg whites.
Divide the batter in two, pouring it into the prepared pans.
Bake in a preheated oven of 350F/ 175C for 22 minutes.
The cakes should start to leave the sides of the pan. Run a knife immediately. Allow it to cool completely.
1 1/2 cups cream - whipping or 35%
My published cookbooks are available for sale through myself and on amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.