Walnut & Lemon Cake | 4 Ingredients4 Ingredients

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Walnut & Lemon Cake
Serves
serves
Ingredients
  • 6 regular eggs
  • 1 cup caster sugar
  • 3 cups walnuts
  • 1 lemon
Instructions
  1. Preheat oven to 160C.
  2. Lie a 22cm cake tin with baking paper.
  3. Using an electric mixer, beat the eggs and sugar on a medium high heat for 8 minutes or until the mixture is thick, pale and tripled in volume.
  4. Add the walnut meal and zest from the entire lemon.
  5. Fold with a large metal spoon until just combined.
  6. Spoon the mixture into the prepared tin.
  7. Bake for 1 hour or until a skewer inserted into the centre comes out clean.
  8. Set aside for 15 minutes to cool.
Serves
serves
Ingredients
  • 6 regular eggs
  • 1 cup caster sugar
  • 3 cups walnuts
  • 1 lemon
Instructions
  1. Preheat oven to 160C.
  2. Lie a 22cm cake tin with baking paper.
  3. Using an electric mixer, beat the eggs and sugar on a medium high heat for 8 minutes or until the mixture is thick, pale and tripled in volume.
  4. Add the walnut meal and zest from the entire lemon.
  5. Fold with a large metal spoon until just combined.
  6. Spoon the mixture into the prepared tin.
  7. Bake for 1 hour or until a skewer inserted into the centre comes out clean.
  8. Set aside for 15 minutes to cool.
Recipe Notes

Note: this cake will sink as it has no flour to hold its rise.

Optional: Serve topped with a delicious Vegan Cream Cheese Frosting: you will need 270g can coconut, chilled overnight + 1/4 cup coconut yoghurt, 1/4 cup coconut oil (melted) and 3 tablespoons pure maple syrup. Use an electric beat to beat the cream on medium until soft peaks form. Add remaining ingredients with a generous pinch of sea salt and mix to combine. Chill for at least 1 hour to firm up. Use immediately.

Kim McCosker

welcome

I created 4 Ingredients to save you time & money in the kitchen. I hope you enjoy our recipes.

Kim xx


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