Recipe: Fool proof 3-ingredient walnut cake
By Deborah Freudenmann BHSc Naturopathy
This is a recipe my Oma made, and one my mum made for us growing up. It’s simple, timeless, and built around letting a good ingredient shine aka your nut of choice. In this version, it’s walnuts. Ground finely, they give the cake its structure, with a soft, tender crumb and a deep, nutty flavour that feels rich without being heavy. I promise, even if baking isn’t your speciality this cake is truly fool proof and a huge people pleaser.
From a whole-food perspective, walnuts bring slow-burning fats and plant compounds that help steady blood sugar, which is why this cake feels good to eat. They’re also rich in minerals like magnesium, copper, and manganese, aka nutrients that support the nervous system, energy production, and antioxidant protection.
You honestly don’t need to add anything to this cake as it’s delicious on it’s own but in saying that, it does pair very nicely with vanilla ice cream.
Ingredients:
- 340 grams of walnut kernel
- 5 eggs, separated
- 150- 200g raw sugar
- Finely grated zest of 1 lemon (optional)
Method:
- Pulverize the walnuts in a food processor until you have a coarse meal.
- Prepare a round cake pan by greasing and lining it with parchment paper.
- Beat the egg yolks with the sugar until pale and creamy, this can take 2-3 minutes.
- Add the lemon zest (if choosing so) and walnut meal and stir to combine.
- Whisk the egg whites in a separate bowl until they form stiff peaks. Fold the whites bit by bit into the walnut mixture until well combined.
- Pour the mixture into the prepared cake pan and bake at 190º C for about 50 minutes, or until the top is firm and browned nicely.
- Let it cool completely. This cake is even better the day after it is made or after it has had some time to settle.
- Bon appetite!