Business Private

Walnut Cake

Total time
20 Minutes
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
35 Minutes


Ingredients for 1 cake (20 cm diameter)

2 Eggs
90 g Chopped walnuts
80 g Granulated sugar
70 g Rice flour bio glutenfree
30 g Potato starch glutenfree
70 g Olive oil
q.s. Grated lemon zest
8 g Baking powder
1 pinch Salt


  1. First, finely chop the walnuts. Preheat the oven to 170 degrees Celsius and line a 20 cm diameter cake tin with parchment paper.
  2. In a bowl, combine the eggs, sugar, and a pinch of salt. Using an electric mixer, beat the mixture for 10 minutes. Add the grated lemon zest, olive oil, and continue mixing. Gradually incorporate the rice flour and potato starch, stirring constantly.
  3. Add the finely chopped walnuts and, finally, sifted baking powder. Mix with a silicone spatula until you achieve a smooth and homogeneous batter. Pour the batter into the prepared cake tin.
  4. Bake in the preheated oven for 30-35 minutes. Perform the toothpick test to ensure the cake is fully cooked.
  5. Once done, let it cool before removing the cake from the tin.

In collaboration with @perr.melina

Rice flour bio glutenfree
La farina di riso biologica senza glutine del Molino Merano è ideale per prodotti da forno dolci e salati in combinazione con altre farine. Grazie al suo aroma delicato, si possono addensare anche salse e zuppe. È particolarmente adatto a chi evita il glutine nella dieta quotidiana.

400 g