Make this easy, nut-laden cake for an impressive Passover dessert.
- 6 eggs, separated
- 300 g caster sugar
- 150 g (1½ cups) walnuts, finely ground
- 100 g dark chocolate, melted
- 150 g (1¼ cups) almond meal
- 1 lemon, juiced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 2 hours
Preheat oven to 150ºC. Grease a 23 cm springform cake pan and line base and sides with baking paper, extending it above rim.
Using an electric mixer, whisk egg yolks and 150 g sugar until thick and pale. Fold in ground walnuts and melted chocolate, then spread into pan and smooth the top.
In a clean bowl, beat egg whites until soft peaks, then gradually add remaining 150 g sugar and whisk until stiff and glossy. Fold in almond meal and lemon juice, then spread mixture over chocolate batter, creating small peaks.
Bake cake for 1 hour or until dry to the touch. Turn off heat and allow cake to cool completely in oven with door held slightly ajar. Turn cake out onto a platter to serve.
Photography Brett Stevens.
As seen in Feast magazine, May 2014, Issue 31.