AThis recipe... http://www.food.com/recipe/black-raspberry-walnut-torte-475993 I clipped it out of a magazine, and it's from the fisher nut company. It has no leavening, nor do you beat the egg whites. Does this seem like a recipe for a brick? Lol...I want to make this cake because I think it sounds delicious, but I'm suspicious of the formula. Wondering if anyone has made a cake like this with no leavening.
APs...I was thinking it can't be that bad since the nut ppl probably have a test kitchen, but I can't find a single review for the recipe anywhere.
It sure sounds like it would be a great dessert. I looked at the recipe and the walnuts are crushed to take the place of flour and this is a dense cake. I make gluten free cakes for my clients and they are dense but not like a brick. Give it a try.
Try looking for old fashioned nut cakes or Fuller's walnut cakes. They were popular in the south. The texture will probably be sort of like a pound cake.
AOk. Yeah, I think I will make it. It looks like a huge cake. I may just try a half recipe for the initial test. It does have flour in it as well as the nuts. I will report back with my results! and maybe review it online for others too. Thanks for your input enga and cakegrandma!
Ps...my husband's grandmother makes a black walnut cake. It is somewhat dense too...I will have to ask her about her recipe. It is a really good cake. I wonder of it's a method like this.
AThis cake is huge, expensive, and freaking delicious. It's very rich and buttery. I was making it ahead of time and freezing, so I used smbc for the icing. It was perfect. Light, and not too sweet. I highly recommend this recipe.