This is a fluffy, easy, decadent, two-tiered, minimal-ingredient cake. It says family, birthdays, celebrations and Christmas. It feeds many and is a really delicious dessert staple. When we get walnuts, we get them in bulk, either picked from trees around us or from Matt’s aunty and uncle’s little walnut farm, so it’s something we can always make, using what we’ve got.
INGREDIENTS
For the cake:
6 eggs, separated 2 tsp lemon zest 140g (2/3 cup) unrefined sugar (e.g. rapadura) 230g (2 cups) walnut meal, toasted (see notes) For the raspberry cream:
300ml pouring cream 1 tbsp unrefined sugar 1 tsp vanilla extract 250g (2 cups) fresh or thawed frozen raspberries, plus extra to serve HOW TO
Preheat the oven to 170°C fan-forced. Liberally grease or line two 20cm round spring-form…
