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1 1/2 cups walnuts toasted (see note)
4 large eggs, at room temperature, separated
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
Topping suggestion~
fresh whipped cream sweetened with maple syrup
(I used 2 tablespoons pure maple syrup to sweeten 1 cup of whipping cream)
fresh fruit
chopped nuts
Preheat oven to 350°F. Coat a 9-inch cake pan with cooking spray. Line the bottom with parchment paper and spray the paper.
Process walnuts in a food processor or blender until finely ground.
Beat 4 egg yolks, 1/4 cup maple syrup, vanilla, baking soda and salt in a large mixing bowl with an electric mixer on medium speed until well combined. Add the ground walnuts and beat on low until combined.
Beat 4 egg whites in another large bowl with the electric mixer (use clean beaters) on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks. Gently fold the egg whites into the nut mixture until just combined. Transfer the batter into the prepared pan.
Bake until golden brown and a skewer inserted into the center comes out clean, about 28-30 minutes.
Tip to toast walnuts~
Baking: Preheat oven to 350 degrees. Arrange walnuts on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking frequently.
Stovetop: Cook walnuts in a skillet at medium-high heat for 3-5 minutes, stirring frequently.
Based on a recipe from Eating Well Magazine.
This recipe linked to
Simply Sugar and Gluten Free
Balancing Beauty and Bedlam
Tales from the Fairy Blogmother
The Gluten Free Homemaker
Kelly the Kitchen Kop
Life as Mom
The Nourishing Gourmet
The Finer Things in Life
Designs by Gollum
Ann Kroeker - Food on Fridays
And Baby Makes Five Recipe Swap
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