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Recipe for cooking Low Carb Italian Walnut Cake. This cake is a clear demonstration that a few simple ingredients, properly combined, can yield extraordinary results.
- 12 ounces (340 g) walnuts
- 1/2 cup (100 g) polyol sweetener, divided
- 4 eggs
- 1 pinch cream of tartar
- 3/4 cup (18 g) Splenda®
- 2 teaspoons lemon zest
- 1 pinch salt
- 2 tablespoons (30 g) extra Splenda® for topping
- Preheat oven to 350°F (180°C). Spray a 9" (22.5 cm) springform pan with nonstick cooking spray, and line the bottom with a circle of baking parchment, or a reusable Teflon pan liner.
- Put the walnuts in your food processor with the S-blade in place. Pulse till nuts are chopped medium-fine. Add 2 tablespoons (25 g) of the polyol sweetener, and pulse until nuts are finely ground but not oily. (Don't over process. You don't want nut butter!)
- Separate your eggs. Since even the tiniest speck of egg yolk will cause the whites to stubbornly refuse to whip, do yourself a big favor and separate each one into a small dish or cup before adding the white to the bowl you plan to whip them in! Then, if you break one yolk, you've only messed up that white. (Give that one to the dog, or save it for scrambled eggs for breakfast.)
- Put the whites in a deep, narrow mixing bowl, and put the yolks in a larger mixing bowl. Add the pinch of cream of tartar to the whites, and using your electric mixer (not a blender or food processor!), whip egg whites until they stand in stiff peaks. Set aside.
- In a larger bowl, beat the yolks with the rest of the polyol sweetener, and all of the Splenda®, until the mixture is pale yellow and very creamy-at least 3 to 4 minutes. beat in the lemon zest and the salt. Stir the ground walnuts into the yolk mixture-you can use the electric mixer, but the mixture will be so thick, I think a spoon is easier. When that's well combined, gently fold in the egg whites, using a rubber scraper, a third at a time, incorporating each third well before adding the next.
- When all the egg whites are folded in, gently pour batter into the prepared pan. Bake for 45 minutes. Sprinkle top with the 2 additional tablespoons Splenda® while cake is hot, then let cool before serving. Cut in thin wedges to serve.
- Per Serving: 194 calories; 18 g fat; 9 g protein; 4 g carbohydrate; 1 g dietary fiber; 3 g usable carb.
- Carb count does not include polyol sweetener.