Walnut & Lemon Cake

Serves 8

• 350g walnuts

• 1 cup (200g) raw sugar

• 4 eggs, room temperature

• 1 lemon, zest

Preheat oven 180°C. Line a 20cm springform cake tin with baking paper. Place the walnuts into the thermo bowl.

10 seconds

9

Remove and set aside. Wipe the bowl clean. Pour the sugar into the thermo bowl.

10 seconds

9

Insert the butterfly bar over the sharp, lower blade. Add the eggs.

6 minutes

37°C

1

Repeat the process without the Temperature, so you are beating for a total of 12 minutes. Remove the butterfly bar. Add the walnuts and the entire zest of one lemon.

30 seconds

1

Pour into the prepared cake tin and bake for 55 to 60 minutes. Allow to cool before removing from the tin.

OPTIONAL: Serve topped with Butterscotch or Espresso Cream.