Method

Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan with butter or non-stick spray.

Toast the walnuts on a baking sheet for 8-10 minutes, until fragrant. Let them cool slightly.

Pulse the walnuts in a food processor until finely ground, resembling a sandy texture. If using almond flour, skip this step.

Mix dry ingredients: In a bowl, combine the ground walnuts, flour, baking powder, and salt.

Prepare the wet ingredients: In a separate bowl, whisk the egg yolks with sugar until smooth. Gradually add the melted butter, whisking continuously.

Combine wet and dry: Add the walnut mixture to the wet ingredients and stir with a wooden spoon until well mixed.

Beat egg whites: In a clean bowl, beat the egg whites using an electric mixer until stiff peaks form. Gently fold them into the batter, being careful not to deflate them.

Bake the cake: Pour the batter into the prepared pan and bake for 45 minutes, or until a cake tester comes out clean. Let it cool in the pan for about 15 minutes before removing the sides.

Cool completely: Allow the cake to cool to room temperature before transferring it to a plate. Dust with powdered sugar before serving.

Variations & Substitutions

Gluten-Free: Substitute the flour with almond flour or a gluten-free flour blend.

Sugar-Free: You can use a sugar substitute like stevia or erythritol if you need to cut down on sugar.

Nut Variations: While walnuts are traditional, you could use hazelnuts or almonds for a different flavor profile.

Tips

Toasting the walnuts brings out their nutty flavor, so don’t skip this step!

Beating the egg whites is crucial for a light and fluffy cake.

For a richer flavor, try adding a dash of cinnamon or vanilla extract to the batter.