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Description
Made with ground walnuts or hazelnuts, this Swiss Nut Cake is a great dessert option for those with gluten or wheat intolerances. Lightly flavored with lemon and vanilla extract, whipped egg whites are incorporated into the batter for a light and fluffy texture. Pour the batter into a bundt pan and cook for 30 to 40 minutes. Heat your favorite jam and drizzle over the finished cake and then serve.
Ingredients
US|METRIC
4 SERVINGS
- 140 grams butter (room temperature)
- 6 eggs (separated)
- 6 Tbsp. fructose (or 300 gr. sugar)
- 400 grams walnuts (or hazelnuts, finely ground)
- 8 grams granulated sugar
- 1 vanilla extract (splash)
- 1 lemon
- 1 btl. raspberry jam
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Directions
- Preheat the oven to 160 degrees Celsius.
- Grease a bundt pan.
- In a large bowl, start beating the butter and slowly add the egg yolks one by one, beating continuously.
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