4 eggs, separated
100 g (4 oz) caster sugar
225 g (8 oz) ground walnuts
50 g (2 oz) ground almonds, unblanched
10 g (1 tbsp) toasted breadcrumbs
15 g (1 tbsp) cocoa powder
5 g (1 tsp) coffee powder
100 g (4 oz) caster sugar
225 g (8 oz) ground walnuts
50 g (2 oz) ground almonds, unblanched
10 g (1 tbsp) toasted breadcrumbs
15 g (1 tbsp) cocoa powder
5 g (1 tsp) coffee powder
method
1. Beat the egg yolks and sugar until pale, creamy and well expanded.
2. Mix the walnuts with the almonds, breadcrumbs and cocoa and coffee powders and blend well with the egg yolk mixture.
3. Whisk the egg whites until they are firm and beat 60 g (4 tbsp) into the main mixture to lighten it.
4. Carefully fold in the rest of the egg snow. Pour the batter into a buttered and breadcrumbed 22 cm (8 1/2 in) spring-form tin and bake immediately at 180°C (350°F) Gas 4 for 50 minutes. Leave to cool in the tin for 10 minutes before turning out on to a wire rack.
5. Dredge with icing sugar to serve. For a more elaborate occasion, brush with warm strained apricot jam and cover with a coffee or chocolate flavoured Fondant or Glace Icing. Decorate with a few walnut halves while the icing is still warm.
2. Mix the walnuts with the almonds, breadcrumbs and cocoa and coffee powders and blend well with the egg yolk mixture.
3. Whisk the egg whites until they are firm and beat 60 g (4 tbsp) into the main mixture to lighten it.
4. Carefully fold in the rest of the egg snow. Pour the batter into a buttered and breadcrumbed 22 cm (8 1/2 in) spring-form tin and bake immediately at 180°C (350°F) Gas 4 for 50 minutes. Leave to cool in the tin for 10 minutes before turning out on to a wire rack.
5. Dredge with icing sugar to serve. For a more elaborate occasion, brush with warm strained apricot jam and cover with a coffee or chocolate flavoured Fondant or Glace Icing. Decorate with a few walnut halves while the icing is still warm.
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