This walnut cake uses ground walnuts, giving it a squishy texture and wonderful fudgey flavour. The cake is soft, but if you like, you could add some whole or halved walnuts to it too.
- 180g butter
- 160g walnuts, ground
- 280g caster sugar
- 8 egg whites
- 125g plain flour
Preheat the oven to 180C. Grease and flour a 28cm cake tin.
Cream the butter and sugar in a bowl until creamy. Beat the egg whites until stiff, then fold into the butter mix very gently, being careful not to knock the air out. Fold in the walnuts and flour.
Spread the batter in the tin and level the top, then bake for 25-30 minutes. Cool in the tin before turning out.