Walnut afternoon tea cake

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recipe from a radio pacific listener


  • 5 eggs, separated
  • 5 tablespoons caster sugar
  • 2 teaspoons lemon juice
  • grated zest of 1 lemon
  • 3 teaspoons rum
  • 175g walnuts, finely ground
  • icing sugar
  • extra lemon juice


Preheat oven to 200 C
Butter and line a 20cm round cake tin. Beat egg yolks and sugar until pale and thick, add lemon juice, zest, rum and walnuts. Whisk whites until soft peaks and fold into nut mixture. Spoon into tin and bake for 20 minutes.
This cake is very fragile.
Ice with lemon icing and serve with thick cream.


The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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