Walnut Citron Cake
Serve this delicate cake with sweetened whipping cream flavoured with a little Grand Marnier, Cointreau or Triple Sec. Citron peel pairs best with the spicing of the cake batter, but you can substitute candied mixed or orange peel, if desired.
Ingredients
- 2 cups (500 mL) walnut halves
- 6 eggs, separated
- 1 cup (250 mL) granulated sugar
- 1/2 cup (125 mL) all-purpose flour
- 3/4 tsp (4 mL) ground cardamom
- 1/2 tsp (2 mL) each cinnamon and nutmeg
- Pinch salt
- 1/2 cup (125 mL) candied citron peel (100 g)
- Pinch cream of tartar
- Icing sugar
Preparation
Finely grind walnuts in food processor (do not process into paste); set aside. Beat yolks with two-thirds of the sugar until light and fluffy. Whisk together flour, cardamom, cinnamon, nutmeg and salt; mix into yolk mixture. Mix in walnuts; fold in citron. Beat egg whites, cream of tartar and the remaining sugar until stiff but not dry; mix about one-quarter into batter, then fold in remaining egg-white mixture.
Line bottom of tube pan with parchment paper; butter and flour sides. Scrape batter into pan, smoothing top. Bake in centre of 350F/180C oven until tester comes out dry, 50 to 60 minutes. Let cool upside down on rack. Sprinkle with icing sugar before serving.
Makes 10 to 12 servings.
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