Easter Nut Cake (Flourless)

May 11, 2023May 11, 20230 0
Indulge in the rich and nutty Easter Nut Cake (Flourless)
in Dessert

Prep

20 min

Cook

40 min

Ready In

60 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 tablespoon unsalted butter , softened ( for brushing in pan )
5 egg yolks
1/4 cup superfine sugar
1 tablespoon lemon rind , grated
1 tablespoon lemon juice , fresh strained
1/2 lb hazelnuts , toasted and skins rubbed off then finely chopped
5 egg whites
1 cup heavy cream
2 tablespoons rum
2 tablespoons confectioners ' sugar

Nutrision Information

Servings Per Recipe
10-12
Calories
468
Sugar
19g
Fat
42g
This Easter Nut Cake is a unique take on the traditional Easter dessert. With no flour used in the recipe, the cake is incredibly moist and nutty in flavor. Hazelnuts are toasted before being blended into the batter, which gives a lovely crunch to every bite. The balance of lemon juice and rum complements the hazelnuts without overpowering them. Serve the cake topped with whipped cream and sprinkled with chopped hazelnuts for extra texture. Perfect for Easter get-togethers, this is a cake you'll reach for again and again.

Instructions

1.Preheat oven to 350°F (180°C). Grease a 10 inch springform cake pan with softened butter.
2.Beat egg yolks with 1/4 cup of superfine sugar in a large bowl until pale and thick.
3.Fold in grated lemon rind, lemon juice, finely chopped hazelnuts, and rum until completely combined.
4.In a different bowl, beat egg whites until stiff peaks form. Stir in 2 tablespoons of confectioners' sugar until glossy.
5.Fold whipped egg whites into hazelnut mixture until well combined.
6.Pour the batter into prepared cake pan and bake for 35-40 minutes until golden and cooked through.
7.Leave the cake to cool down on a wire rack completely.
8.Serve with whipped cream and sprinkle chopped hazelnuts on top.

PROS

The rich and nutty flavor of this Easter cake comes from using toasted hazelnuts.

This cake is flourless, making it completely gluten-free.

It’s a showstopper dessert that’s perfect for special occasions.

CONS

This cake is high in calories and fat due to heavy cream and hazelnuts used in the recipe.

It contains no flour, which means it doesn’t have the structure other cakes have.

HEALTH & BENEFITS

Hazelnuts used in this recipe are an excellent source of vitamin E, magnesium, and heart-healthy monounsaturated fats.
Lemon juice and rind add to the flavor profile of the cake and are a good source of vitamin C.

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