Walnut cake

Ingredients for 1 servings:

• 150 g sugar
• 140 g butter, room temperature
• 1 pinch of salt
• 2 tbsp lemon juice
• 150 g wheat flour type 405
• 1 tsp, leveled baking powder
• 3 eggs, size M or S, separated
• 200 g walnut kernels
• 25 g butter, melted
• 100 g powdered sugar
• ½ lemon(s), the juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

made quickly and eaten even faster

Finely chop the walnuts. Beat the butter, sugar, and salt with a hand mixer until creamy. Gradually beat in the egg yolks. Sift the flour with the baking powder and stir into the butter mixture along with 2 tablespoons of lemon juice. Beat the egg whites until stiff peaks form and carefully fold or stir into the batter. Line a 24 cm springform pan with baking paper, pour in the batter, and smooth it out. Scatter the walnuts on top, pressing them lightly into the batter. Bake in the oven at 160°C/125°F for approx. 30-35 minutes. Mix the icing ingredients together and spread over the hot cake. Let cool on a wire rack. The cake tastes delicious even when lukewarm.