Today is Bastille Day, also known as French National Day, and celebrates the start of the French Revolution in 1789. To join in the celebrations, I have made a French specialty from The Alps region - Walnut Cake or Gateau aux noix.
The recipe that I used is from Taste Le Tour by Gabriel Gate. This is fitting, because the Tour de France is currently on, and this book contains recipes from Gabriel's TV program showcasing recipes from the regions through which the Tour de France is held.
I wasn't really sure what to expect when I made this cake, and the "icing" in particular baffled me. This cake is a flourless walnut cake topped with caramel and decorated with walnuts. I had no idea what I was doing with the caramel and was scared that I would ruin the cake by putting it on top. However, I needn't have worried - the cake itself was soft and nutty and delicious, and the caramel on top adds a touch of sweetness.
To make this cake, you will need:
grated zest of one lemon (I skipped this)
4 eggs, separated
3/4 cup dried breadcrumbs
a pinch of cream of tartar
2 drops red wine vinegar (I used balsamic - no problems)
10 walnut halves
Grind the walnuts to a coarse meal in a food processor.
Add a third of the egg whites to the nut mixture and fold in using a rubber spatula, then fold in the remaining egg whites.
Remove the cake from the oven and allow to cool in the tin for 5 minutes before unmoulding onto a wire rack to cool completely.
Here is the first slice of cake:
I was amazed at how good this was - definitely a repeat.
Happy Bastille Day!