Walnut cake

Ingredients for 1 servings:

• 125 g butter
• 175 g sugar
• 3 eggs, separated
• 125 g walnuts, grated
• 15 g kernels (apricot kernels) or bitter almonds, grated
• 100 g flour
• 2 tsp, leveled baking powder
• Butter for the loaf pan
• Breadcrumbs for the loaf pan

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Cream the butter and sugar until fluffy, gradually adding the egg yolks. Stir the ground nuts, ground apricot kernels, sifted flour, and baking powder into the cream. Beat the egg whites until stiff and fold into the batter. Grease a loaf pan with butter and sprinkle with breadcrumbs. Pour the batter into the pan and bake in a preheated oven at 175°C for about 45 minutes. Check the cake is cooked through with a knitting needle. Allow the cake to cool slightly before turning out. Note: Do not eat raw apricot kernels or bitter almonds. They contain hydrogen cyanide, which is poisonous. When bitter almonds are cooked, the heat-sensitive hydrogen cyanide evaporates to a harmless level.