My great-aunt lived all her married life in the Marche in Porto San Giorgio because her husband was from there. After getting married she had to learn to cook – but above all, to make cakes for her friends who came to play Bridge at her house.
This recipe is delicious and suitable for anyone with coeliac disease.
Nut cake
- Preparation time: 90 minutes
- Ingredients for a 11 1⁄32-inch pan
- Difficulty: Average difficulty recipe
- Ingredients
- 6 eggs
- 9 oz or 250 g of walnuts
- 9 oz or 250 g of sugar
- 3 tablespoons of Marsala
- 1 grated lemon
- 1 pinch of salt
- Breadcrumbs to taste
- Butter to taste
- Instructions
- In a food processor, finely chop the walnuts.
- Whisk the egg whites in a bowl.
- In another bowl, whisk the egg yolks with the sugar. Add to the yolk’s mixture: salt, chopped walnuts, lemon peel, and marsala. Then fold the beaten egg whites with a spatula until stiff; this is a gentle movement from the bottom upwards.
- Bake in a 11 1⁄32-inch pan buttered and sprinkled with breadcrumbs.
- Bake at 300°F for forty-fifty minutes.
Tips to ensure the success of the dish:
- When chopping the dried fruit, it’ always be better to insert a spoonful of sugar, taken from the total, and use the impulse mixer to prevent the blade from overheating and causing oil to ooze.
- It would be better to divide the egg whites into three. For the first part, this can be mixed with a whisk. The second and third parts should instead be folded more and more gently with a spatula.
- The timing of baking is indicative because each oven cooks differently. Once baked, the cake tends to sink slightly but this is normal.
Grandma Irene and Aunt Lina
