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Recipe by Perr.melina
Walnut cake is an easy recipe to prepare, tasty and soft, perfect for breakfast.
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: First of all, chop the walnuts, turn on the oven to 170 degrees and line a 20 cm diameter cake pan with baking paper.
Step 2 of 6: Put the eggs, sugar and a pinch of salt in a bowl. Using an electric mixer, beat for 10 minutes.
Step 3 of 6: Add the grated lemon zest, the oil and, continuing to mix, incorporate the rice flour and potato starch.
Step 4 of 6: Finally, add the chopped walnuts and lastly the sifted baking powder. Mix with a silicone spatula until you obtain a smooth and homogeneous batter.
Step 5 of 6: Pour into the pan, bake in the hot oven and let cook for 30-35 minutes.
Step 6 of 6: The final toothpick test is always worthwhile to make sure it is cooked.
In summary: Contains nickel · Allergens detected: Tree nuts
In gray: not detectedDetected
| Average values | Per serving58 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 1,338 kJ320 kcal | 2,307 kJ551 kcal |
| Fat | 21.94 g | 37.83 g |
| of which saturated fatty acids | 2.54 g | 4.38 g |
| Carbohydrates | 28.3 g | 48.79 g |
| of which sugars | 14.4 g | 24.82 g |
| Fibre | 1.04 g | 1.8 g |
| Protein | 3.11 g | 5.36 g |
| Salt | 0.09 g | 0.16 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
