Flourless Walnut Cake With Apples And Cinnamon Recipes

FLOURLESS WALNUT-DATE CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Coat the bottom and sides of a 9-inch-round cake pan with cooking spray and line with parchment paper. Put the walnuts, cinnamon and 1/4 cup sugar in a food processor; pulse until finely ground but not powdery. Whisk the egg yolks, orange zest and vanilla, if using, in a small bowl.
• Beat the egg whites and salt in a large bowl with a mixer on medium-high speed until foamy. Beat in the remaining 1/4 cup sugar, 1 tablespoon at a time, until soft peaks form, about 8 minutes. Fold in the yolk mixture and dates, then fold in the ground walnut mixture. Scrape the batter into the prepared pan. Bake until the cake is golden and a toothpick comes out clean, 23 to 25 minutes. Let cool in the pan on a rack, then run a knife along the sides and invert the cake onto a platter.
• Make the glaze: Put the chocolate, margarine and honey in a microwave-safe bowl, cover with plastic wrap and microwave until the margarine melts, about 2 minutes. Whisk until smooth. Cool slightly, then pour over the cake. Top with walnuts.

FRESH APPLE WALNUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking soda, cinnamon and salt. Set aside.
• Combine the apples and the white sugar; set aside. In a large bowl, mix together the brown sugar, oil, eggs and vanilla. Stir in the apple mixture, then the flour mixture. Fold in the walnuts.
• Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

FLOURLESS WALNUT CAKE WITH APPLES AND CINNAMON

Steps:

• Preheat the oven to 355F and line a square baking pan (9 inches) with parchment paper. Spray with nonstick cooking spray.
• In a food processor grind finely two cups of walnuts and transfer them in a bowl. In the same foo processor grate the apples and set them aside.
• Crack the eggs and separate the egg whites and egg yolks in two different bowls.
• Add the sugar to the bowl with the egg yolks and beat them with a mixer until the sugar is dissolved.
• Then beat the egg whites (with clean and dry beaters) until you have stiff peaks.
• Add the ground walnuts to the egg yolk and sugar mixture and stir well.
• Over a strainer in a sink squeeze the grated apples to remove some of the water. Then add them to the egg yolk and walnut mixture and stir.
• Gradually add the egg whites and incorporate them in the mixture by carefully folding them in.
• Finally add the cinnamon and stir it in.
• Transfer the mixture in the baking pan and bake for 25-30 minutes or until firm to the touch and golden brown.
• After baking remove the cake from the pan and cool it off on a cooling rack for at least 10 minutes before slicing it.
• Store leftovers in an airtight container in the fridge for 3-4 days.

FLOURLESS WALNUT CAKE

Steps:

• Preheat the oven to 375°F
• Lightly butter and flour an 8-inch round cake pan.
• Using an electric mixer, beat the egg yolks and sugar together until light and fluffy, approximately 4 minutes. Stir in the lemon zest.
• In a separate bowl, beat the egg whites until they hold stiff peaks.
• Fold one quarter of the whites into the egg-yolk mixture to lighten it.
• Add the ground walnuts, stirring until thoroughly blended.
• Carefully fold in the remaining egg whites to maintain a light texture.
• Pour the batter into the pan and bake for about 60 minutes or until firm and golden brown.
• Cool on a rack before removing the cake from the pan.
• To serve, slice into wedges.
• If desired, dust alternately with powdered sugar and cocoa and arrange with fresh berries.
• WINE SUGGESTIONS:.
• Late Harvest Riesling or Sweet Orange Muscat wines.