Nut Cake from Capri

The anonymous creators of the Italian cooking bible The Silver Spoon have worked on an edition about the cuisine of Naples and the Amalfi Coast. One of the recipes from the book is this nut cake.

Method:

Preheat the oven to 180 degrees. Line the base of a 26-centimetre cake tin with a round piece of baking paper; butter the sides and dust them with flour. Melt the chocolate in a bain-marie. (Alternatively, place the chocolate pieces in a microwave-safe bowl and heat them in 30-second intervals until melted; stir after each interval.) Remove the bowl from the heat and allow the chocolate to cool.

Beat the egg whites with the lemon juice for approximately 5 minutes until stiff peaks form. Beat the butter and sugar in a bowl until light and fluffy (2 to 3 minutes). Thoroughly mix this with the egg yolks, walnuts and cooled chocolate. Then fold in the egg whites.

Pour the batter into the tin and bake it in the oven for 1 hour. If necessary, cover the cake towards the end of the baking time. Allow the cake to cool, place it on a dish and dust it with icing sugar.

©The Silver Spoon – Naples and the Amalfi Coast

The creators of The Silver Spoon
€ 35.00
Spectrum

Image: ©Simon Bajada, Phaidon Press Limited