Food > Recipe Directory > Courses/Meal Type > Dessert > Walnut Citron Cake
Walnut Citron Cake Recipe
Walnut Citron Cake
Ingredients
- 2 cups (500 mL) walnut halves
- 6 eggs, separated
- 1 cup (250 mL) granulated sugar
- 1/2 cup (125 mL) all-purpose flour
- 3/4 tsp (4 mL) ground cardamom
- 1/2 tsp (2 mL) each cinnamon and nutmeg
- Pinch salt
- 1/2 cup (125 mL) candied citron peel (100 g)
- Pinch cream of tartar
- Icing sugar
Preparation
Finely grind walnuts in food processor (do not process into paste); set aside. Beat yolks with two-thirds of the sugar until light and fluffy. Whisk together flour, cardamom, cinnamon, nutmeg and salt; mix into yolk mixture. Mix in walnuts; fold in citron. Beat egg whites, cream of tartar and the remaining sugar until stiff but not dry; mix about one-quarter into batter, then fold in remaining egg-white mixture.
Line bottom of tube pan with parchment paper; butter and flour sides. Scrape batter into pan, smoothing top. Bake in centre of 350F/180C oven until tester comes out dry, 50 to 60 minutes. Let cool upside down on rack. Sprinkle with icing sugar before serving.
Makes 10 to 12 servings.
- Cooking Time
- 1 Hour
- Serving(s)
- 10 to 12
| Per each of 12 servings: about | |
|---|---|
| Calories | 262 |
| Protein | 6 g |
| Fat (total) | 14 g |
| Sat. Fat | 2 g |
| Carbohydrate | 32 g |
| Fibre | 2 g |
| Cholesterol | 93 mg |
| Sodium | 56 mg |
| Calcium | 4 % RDI |
| Iron | 8 % RDI |
| Vitamin A | 4 % RDI |
| Folate | 18 % RDI |
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Source
Homemakers Magazine: Dec./Jan. 2007
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