This walnut cake reminds me of a traditional Italian breakfast cake, although I am happy to enjoy it with coffee at any time of day. The addition of toasted ground walnuts and a touch of lemon zest makes this cake positively addictive. Be warned, one piece might not be enough!
8 SERVINGS
EQUIPMENT: A baking sheet; a food processor or electric spice mill; a fine-mesh sieve; an 8-inch (20 cm) round cake pan lined with baking parchment; a baking rack.
1 cup (140 g) walnuts
3/4 cup (6 ounces/180 g) unsalted butter
3 tablespoons intensely flavored honey, such as chestnut, buckwheat, or mountain
1 cup plus 2 tablespoons (140 g) confectioners’ sugar, plus more for dusting
1/2 cup plus 2 tablespoons (90 g) unbleached, all-purpose flour
1/2 teaspoon sea salt
6 large egg whites, free-range and organic
Grated zest of 1 organic lemon
1. Center a rack in the oven. Preheat the oven to 350°F (175°C).
2. Spread the walnuts in a single layer on the baking sheet. Bake, shaking the sheet from time to time, until the nuts are toasted and fragrant, 8 to 10 minutes. Transfer the nuts to a dish to cool.
3. When cool, place the walnuts in the food processor or spice mill and grind to a fine powder.
4. In a small, heavy-duty saucepan, melt the butter over medium heat, stirring as it melts. Turn the heat to low and simmer the butter until the milk solids begin to brown and smell warm and nutty. Be careful, as the milk solids can burn quickly at this stage. The butter should not have any specks of dark brown or black. Remove from the heat and strain through the fine-mesh sieve into a bowl to stop the cooking process.
5. Whisk the honey into the brown butter. Set aside to cool.
6. In a large bowl, combine the ground walnuts, sugar, flour, and salt. Mix to blend. Add the egg whites and mix until thoroughly blended. Add the lemon zest and cooled brown butter mixture and mix until well incorporated. The mixture should be thin and pourable.
7. Pour the batter into the prepared cake pan. Bake until the cake springs back to the touch and a skewer inserted into the center comes out clean, 25 to 30 minutes. The cake should be a deep golden brown.
8. Let the cake cool in the pan for 10 minutes, then transfer it to the baking rack to cool completely. Cut into 8 even wedges. Dust with confectioners’ sugar and serve.