Ingredients:

• 350g walnuts chopped and toasted
• 5 eggs, separated
• 1 cup caster sugar
• ¼ teaspoon vanilla extract
• icing sugar (for serving)

Method:

1. Preheat oven to 180°C
2. Grease a 24cm non-stick springform pan and line the bottom with baking paper
3. Finely gring up the walnuts in a food processor
4. Beat egg yoks in a small bowl with an electric mixer until smooth.
5. Gradually add the sugar while beating and beat for a further 4 minutes until mixture is thick and creamy, then transfer to a large bowl.
6. In a clean medium sized bowl, beat the egg whites until firm peaks form.
7. Fold egg white into the walnut mixture ¹⁄₃ at a time.
8. Spread mixture into the prepared pan and bake for 20mins.
9. Cool cake completely IN OVEN with door ajar.
10. Dust cake with sifted icing sugar just before serving.

Good quality walnut halves will have a better flavour than the bitter dark pieces of baking walnuts which are bitter.

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