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Walnut and Pecan Sponge
This sponge cake based on nuts can be enjoyed while on the low FODMAP diet.
Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour 25 minutes
Makes: 8 servings
Calories: 229 kcal
Ingredients:
- 1 medium egg
- 1 egg yolk
- 2/3 cup (5 1⁄2 oz. / 160 g) sugar
- 1/3 cup (1 1⁄2 oz. / 45 g) potato starch
- 3 egg whites
- 2 oz. (50 g) chopped walnuts (best weighed)
- 2 oz. (50 g) chopped pecans (best weighed)
- A little butter and GF flour, for the pan
Preparation:
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Preheat the oven to 375°F (200°C). Butter an 8-inch (20 cm) cake pan 2 inches (4 to 5 cm) deep and dust with gluten-free flour; set aside.
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In a mixing bowl, combine the egg, egg yolk, and half of the sugar. Whisk until the mixture becomes pale and thickens. Whisk in the potato starch.
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In another mixing bowl, whisk the egg whites with the remaining sugar to make a meringue. Fold the meringue into the egg, sugar, and potato starch mixture. Fold in the chopped walnuts and pecans. Spread the batter evenly in the cake pan and bake for 25 minutes, until springy to the touch.
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To add a touch of sophistication to this cake, drizzle lines of chocolate over it. You may also dust it with confectioners’ sugar.
Notes:
Tips
- I love this recipe for so many reasons! It is a great study of how nuts and potato starch can be used in classic patisserie and create a delectable result.
Nutrition Facts
Walnut and Pecan Sponge
Amount Per Serving
Calories 229
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g5%
Cholesterol 47mg16%
Sodium 16mg1%
Potassium 168mg5%
Carbohydrates 30g10%
Fiber 2g8%
Sugar 21g23%
Protein 5g10%
Vitamin A 65IU1%
Vitamin C 0.4mg0%
Calcium 25mg3%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
