Walnut Torte Cake
ready in 1 hr 15 min.
Preheat oven to 345° F/ 170° C. Grease a 9 inch springform cake tin and line with parchment paper. In a food processor, grind the walnuts until they are the size of breadcrumbs.
Using an electric mixer, cream the butter and sugar for 3 to 4 minutes. Add the pinch of salt, then the egg yolks one at a time, beating well after each addition. Add the ground walnuts, stirring in with a rubber spatula until combined.
In a separate bowl, whisk the egg whites until you have stiff peaks. Fold one quarter of the beaten egg white into the walnut mixture to loosen it, then gently fold in the remaining egg white, folding as lightly as possible until incorporated.
Pour the batter into the prepared cake tin. Bake for 45 to 50 minutes or until an inserted skewer comes out clean. Leave in the cake tin for 10 minutes, then remove from the tin and transfer to a cooling rack.