Flourless Walnut Cake with Lemon Frosting and Fresh Berries
Adapted from Simply Recipe’s Flourless almond cake
- 4 eggs, separated into 4 yolks and 4 whites
- 1/2 tsp pure lemon extract
- 1/4 tsp cinnamon
- 1/2 cup white sugar, divided into 1/4 cup and 1/4 cup
- 1 1/2 cup ground walnut flour
- 1 tsp baking powder (freshness counts!)
- 1 tsp cider vinegar
- Pinch of salt
- Fresh berries
- 1 8-ounce package of neufchatel cheese
- 1 1/2 cup powdered sugar
- 1/2 tsp pure lemon extract
- 1 tbsp fresh lemon juice
- Separate the eggs directly from the refrigerator; they separate better then cold. You need the egg whites to be room temperature when you use them later, so separate them first, place the egg yolks in a medium bowl and the whites in a large bowl.
- Preheat over to 350F. Place a round of parchment paper on the bottom of a 9″ cake pan. Spray with cooking spray and set aside.
**Using a springform pan can help make removing the cake from the pan much easier. I did not and my cake wouldn’t come out in one piece 😦
- Add lemon extract and 1/4 cup to the egg yolks. Beat well until smooth.
- In a small bowl, whisk flour, cinnamon, and baking powder. Add to the egg yolk bowl and beat until smooth. Your mixture will be thick (see picture).
- With clean beaters that are room temperature, begin beating the egg whites on low speed. Slowly increase the speed to medium until you see bubbles. At this point, add a pinch of salt and the vinegar. Continue to beat, but now on high. The egg whites with now appear white instead of clear and will start looking thicker. As they increase in volume, sprinkle 1/4 cup of sugar to help stabilize. Continue to beat until “soft peaks” form. These are when you stop the beaters and lift them out the egg white mixture will peak up and then fold back on itself. I tried to take pictures, but this is a much better resource.
- Fold the beaten egg whites into the almond mixture, one large spoonful at a time. After a few spoonfuls you will notice the egg whites are “lifting” the dense batter you started with.
- Carefully pour the batter into the prepared pan. Bake for 35 minutes. Let cool. To help remove the cake from the pan, use a knife around the edges.
- To make the frosting, beat neufchatel cheese, powdered sugar, lemon extract, and lemon juice. If the batch makes more than what you need, you can store the extra in the refrigerator.
- When the cake is cool, frost with lemon frosting and top with fresh berries.
Unfortunately, my cake crumbled to pieces when I tried to remove it. My solution? Press the nice, light cake into cupcake paper, add lemon cream, and top with berries You could eat it like this, but I wanted to see if I could get it to form together, so I baked it at 350F for 15 minutes. It worked well, but the cake is fine, so be sure to eat it with a fork, even though it is a cupcake.
Looking for some other ideas to use up your summer berries? Check these out: