torta-alle-noci-melina-perr-molino-merano

Walnut Cake

Name: Walnut Cake
Total time: 20 min
Ingredients: 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

Source: https://www.meranermuehle.it/rcp_recipe/walnut-cake

Total time

20 Minutes

Baking/cooking time

35 Minutes

Difficulty

easy

Ingredients

Ingredients for 1 cake (20 cm diameter)

Portions

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

Preparation

First, finely chop the walnuts. Preheat the oven to 170 degrees Celsius and line a 20 cm diameter cake tin with parchment paper.
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.
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.
Bake in the preheated oven for 30-35 minutes. Perform the toothpick test to ensure the cake is fully cooked.
Once done, let it cool before removing the cake from the tin.

In collaboration with @perr.melina