Serves 6 to 8
This cake recipe is simple, unique and delicious. My Norwegian friend Astrid shared it with me and I cannot thank her enough. The cake is versatile, simple but delicious, and never fails to impress. You can be creative about the nuts you use, as well as the fruit you serve it with. I often put it together with a mix of what I have in the cupboard. But the best thing of all is that the cake can easily be made gluten-free. Enjoy!
⅔ cups sugar
3 cups grated nuts (almonds or hazelnuts are great, but just about any nut will do)
3 Tbsp flour (to make this GF, use any gluten flour substitute you have on hand)
1 tsp baking power
1/3 cup heavy cream for whipping
Separate the eggs from the egg yolks.
Set whites aside; mix egg-yolks together with sugar using electric mixer.
Add grated nuts.
Add flour and baking powder.
In a separate bowl whip egg-whites until they form stiff peaks. Gently fold whites into the yolk, sugar and nut mix.
Pour batter into a greased pan (an 8 or 9 inch round works well).
Bake approximately 25-30 minutes at 385 degrees F.
Whip heavy cream with sugar (to taste).
Top with whipped cream and serve with blackberries or raspberries (or any cut fruit you may have on hand).