Low FODMAP French Walnut Cake
A rich and easy Low FODMAP French Walnut Cake recipe. Its goodness comes from the generous use of walnuts and its lightness from the egg white peaks.
Servings: 12 slices
Ingredients
- 7 oz | 200g walnuts
- 6 eggs
- 4,23 oz | 120g butter
- 3,52 oz | 100g brown sugar
- 1,41 oz | 40g cornstarch
Instructions
- Preheat oven to 355ºF | 180ºC and grease a 9-inch | 23cm round pan with butter.
- Pulse walnuts in a food processor, leaving some for decoration.
- Separate the egg yolks from the whites. Beat egg whites until soft peaks form and set aside.
- Beat sugar with butter with a hand mixer until you have a white, pasty mixture. Add in the egg yolks, pulsed nuts and cornstarch and mix until combined.
- Using a spatula (not the mixer), gently incorporate the egg white peaks until they are fully integrated in the mixture.
- Pour the cake batter in the mold, decorate with walnuts and place in the oven for 35 minutes.
- Unmold when cake is no longer hot.
Notes
According to Monash University, large servings of walnuts (4,8 oz | 135g) contain moderate amounts of oligos-fructans and intake should be limited. This means you can eat up to 8 slices per meal.