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Light Butter Walnut Cake

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Ingredients
  

Yellows

  • 150 g unsalted butter room temperature
  • 110 g of sugar or 1 Tbsp Nunatural Stevia
  • 4 egg yolks
  • 2 small overripe bananas mashed
  • 50 g almond meal toasted to golden in the oven or over a pan
  • 120 g self-raising flour
  • 20 g corn flour
  • 100 ml coconut milk
  • A good pinch of salt

Whites

  • 4 egg whites
  • 1/4 teaspoon cream of tar tar
  • 70 g raw caster sugar or caster sugar

Toppings

  • 1/2 cup walnuts chopped

Instructions
 

  • Preheat oven at 165C.

Egg Yolk mixture

  • Cream the butter until light. Add the stevia or sugar and cream until almost white.
  • Add egg yolks one at a time, waiting for each to emulsify before adding the next.
  • Mix in the mashed bananas.
  • Mix the flours and the almond meal. Stir 1/3 of it into the mixture.
  • Add in 1/2 the coconut milk and another 1/3 of the flours. Mix.
  • Add the rest of the coconut milk and the flours. Mix well and set aside.

Egg White mixture (meringue)

  • Beat the egg whites will frothy than rain in the cream of tar tar, then the sugar.
  • Beat on medium speed for 3-4 minutes until you get a stiff peak (Kitchenaid #6, 3 minutes in total)

Mix and top

  • Mix the meringue into the egg yolk mixture, 1/3 at a time.
  • Level the top and sprinkle the walnuts.
  • Bake for 60 minutes on a low shelf.