Gluten-free flourless maple walnut cake with a vanilla bean drizzle

Walnut Souffle Cake

By: Laura Sorkin

Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 8 servings

A good title really makes a difference. I’m in marketing and should be hyper aware of this rule but making this cake was a good reminder. I was looking for desserts with walnuts since we have so many maple syrups for fall that go well with nuts — Pumpkin Spice, Vanilla Bean, Apple Brandy Barrel-Aged, to name a few.

I found an unusual recipe in the New York Times Cooking section titled, “Walnut Sponge Cake.” The cake sounded perfect but since it has no flour and is leavened with eggs, I felt the name was misleading and decided to give it a new one. I made it and brought it to work, offering it to the first person who walked by as “gluten-free Walnut cake.” It was briskly declined. Since it is made with the same technique one makes a souffle, I revised the pitch; to the next person that ventured near I asked, “Would you like some Walnut Souffle?” Yes, please.

Plums are still in season right now and they were delicious sliced thinly alongside the cake, but if you are already in pear or apple season (either cooked or crisp), those would be excellent too.

I tried a few of the above-listed syrups and they were all good but the Vanilla Bean Infused was truly exceptional. Props to the NYT for a very good recipe but I’m keeping my title.

 

*Adapted from Walnut Sponge Cake by David Tanis, NYT, March 13, 2024

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Ingredients

  • Oil or softened butter, for greasing the pan

  • ⅔ cup sugar

  • 2 cups walnut pieces

  • 6 eggs, separated

  • ½ tsp vanilla

  • pinch of salt

  • Whipped cream or vanilla ice cream

  • Sliced seasonal fruit, such as plums, pears, or apples

  • Runamok Maple Syrup for drizzling (Vanilla Bean, Pumpkin Spice, Apple Brandy Barrel-Aged)

Instructions

  • 1 Preheat oven to 325°F.
  • 2 Butter or oil a 10-inch springform pan and line the bottom with parchment paper.
  • 3 Grind walnuts in a food processor until medium-fine.
  • 4 Put egg yolks, vanilla, salt, and ⅓ cup sugar in a large mixing bowl. Whisk until mixture is pale yellow and fluffy, about 3 minutes.
  • 5 Add ground walnuts and mix well.
  • 6 Place egg whites in a medium bowl and whip until they form soft peaks. Slowly add remaining ⅓ cup sugar and beat to stiff peaks.
  • 7 Stir one-third of the stiff egg whites into the egg yolk mixture and gently incorporate.
  • 8 Carefully fold in remaining two-thirds whites.
  • 9 Pour mixture into the prepared pan and even out the top.
  • 10 Bake about 30 minutes or until an inserted skewer emerges dry. Remove from the oven and let cool. The cake will deflate considerably, but will still be pillowy.
  • 11 Cut into slices and serve with sliced fruit, whipped cream, and a drizzle of Runamok Vanilla Bean or other syrup.