Gluten-Free Walnut Cake

How to prepare gluten-free walnut cake

1. Separate the eggs. Grind the walnuts with 1 tablespoon of sugar.
2. Beat the egg yolks with the remaining sugar until you have a pale yellow cream in which the sugar has almost completely dissolved (about 3 minutes). At the end, add the lemon zest.
3. Beat the egg whites into stiff peaks that hold on the whisk.
4. Add 1/4 of the egg white foam to the yolk cream and mix.
5. Add the ground walnuts and mix until combined.
7. Add the remaining foam in 3 batches, folding gently with a whisk.
8. Put the mixture in an 18 cm diameter pan (with parchment paper on the bottom and well-greased sides). Bake at 175°C (or 155°C with fan) for 40 minutes.
9. Let the cake cool and dust with powdered sugar (which you can mix with a little cocoa if desired).

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