Walnut Sponge Cake

I have used a hand grinder, but you want to still make sure that the nuts have some structure. So set it to a rougher chop. This recipe was given to me by a friend who got it from her mother, and she prefers the nuts chopped chunkier. Originally, she used hazelnuts, but we both prefer walnuts now. When it’s done, I melt some butter with some 70% chocolate, and just spread on top. My friend likes a smaller but deep pan, I prefer it large and shallow. Use a circle of baking paper on bottom

Similar to a cake recipe that a friend gave me over 40 years ago (thank you Joy Flood, wherever you are!). But baked in a jelly roll pan, then turned out onto a tea towel dusted with confectioner's sugar. When cool, spread whipped cream on top and roll. Chill, slice and bake. Absolutely delicious! I tried to include the recipe, but I ran out of space!

This is a variation on a Passover nut cake of course using oil instead of butter,that my grandmother would nake

I have a similar cake recipe by Sarah Copeland that I have been enjoying for years. After the cake is baked and cooled, it is sliced in half horizontally and spread with apricot preserve (any fruit preserve works). Serve with whipped cream or creme fraiche and fruit.

When I decided to make this cake, all I had at home was ground almond meal and raw brown muscovado sugar. The resulting caramel-like flavor was glorious! Coffee whipped cream was also a decadent addition.

Made per the recipe, delicious. We enjoyed that it was light and the walnut flavor came through. Had the same grid marks from the bottom of the 10" springform pan as the photo after flipping the cake over. We have easy access to walnuts, so will make again. Thanks David.

After cooling, do you turn the cake upside down on the platter? I notice subtle grid marks in the photo similar to those on the bottom of a spingform pan.

This is a perfect, easy cake for Passover! It should be. Included in your Passover collection.

This is delicious and I had to bake it at least 45 minutes instead of the 30 called for—and my oven runs hot. I say “at least” because my toothpick came out clean at 30 minutes but When I cut into the cake after it cooled it was very much undercooked, frothy in the middle. I put it back into a 350 oven, starting with the oven warm but not hot and baked it another 20 minutes or so. It is a more golden brown than the photo, not dry, definitely fully baked and delicious!

Sorry - was supposed to be chill, and slice cake!

This was pretty good in the end but mine needed much more time in the oven. It was jiggling like a waterbed at the recommended 30 minutes and needed nearly twice that to stabilize before I trusted it not to collapse.

Made recipe exactly as written, except that my eggs were probably XO, not L. Delectableresults, and the cake also got a thumb's up from a friend who has eat gluten-free. This is a total keeper.