Thursday, June 4, 2020

Flourless Walnut Cake (1957)

  • 1 lb walnuts, weighed in the shell
  • 6 eggs, separated
  • 1 tspn baking powder
  • 1 cup powdered sugar
  • Whipping cream
Shell the walnuts and grind the nut meats. Add the baking powder.  Light the oven, 375 degrees.

Beat the egg yolks, beat in the sugar, stir in the ground nuts.  Whip the egg whites util they are stiff, not too dry, and fold them into the mixture. 

Bake in 2 layers until the cakes shrink from the pans and spring back in the middle when touched. Cool.  Just before serving, put whipped cream or a favorite filling between the layers and on top.   Or serve it cut in squares from a square pan, with whipped cream.

More "Lost" Walnut Recipes

Farmer's Pineapple Nut Cake (1972)

(Origin - "Mrs Appleyard's Summer Kitchen" by Louise Andrews Kent and Elizabeth Kent Gay, originally published in 1957, republished in 1974. Mrs Appleyard books are "enchanting combinations of family sage, tart humor, practical advice, and remarkable recipes for memorable meals and dishes.") 

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