Because this cake only calls for three ingredients, it's a cinch to put together. Actual measurements will vary, but to start, you'll want to gather your eggs, sugar, and walnuts. It's best to pulverize the walnuts for this cake in a rotary grater (a food processor also works) until they reach a sand-like consistency. This will serve as the walnut flour, which will hold everything together. The egg whites and yolks are used separately for this cake, too. The beaten egg whites bring lift to the cake, while the combined yolks and sugar create that moist texture.
Because this cake is so moist, some advise that you line the cake pan with a baking sheet before baking so it doesn't fall apart when you need to remove it. Calabrian walnut cake also requires a lower baking temperature than some other baked goods because nuts burn easily. When the cake starts to brown and the outside firms, that's when you can remove it from the oven. You can let it cool to room temperature, but for even better results, try sticking it in the fridge before slicing to help it retain its shape.
In no time, your Calabrian walnut cake will be ready. But if you're not feeling in the mood to get out that food processor, the torta di noci isn't the only simple southern Italian dessert around.
The Nutty Italian Cake That Takes Only 3 Ingredients To Make - Daily Meal
Read More
No comments:
Post a Comment