Made with ground walnuts or hazelnuts, this Swiss Nut Cake is a great dessert option for those with gluten or wheat intolerances. Lightly flavored with lemon and vanilla extract, whipped egg whites are incorporated into the batter for a light and fluffy texture. Pour the batter into a bundt pan and cook for 30 to 40 minutes. Heat your favorite jam and drizzle over the finished cake and then serve.


  • 140 grams butter (room temperature)
  • 6 eggs (separated)
  • 6 tablespoons fructose (or 300 gr. sugar)
  • 400 grams walnuts (or hazelnuts, finely ground)
  • 8 grams granulated sugar
  • 1 vanilla extract (splash)
  • 1 lemon
  • 1 bottle raspberry jam


  1. Preheat the oven to 160 degrees Celsius.
  2. Grease a bundt pan.
  3. In a large bowl, start beating the butter and slowly add the egg yolks one by one, beating continuously.
  4. Add 4 tablespoons of fructose (or 200 grams of sugar) and continue beating until the mixture lightens in color.
  5. Add the nuts, granulated sugar, vanilla extract, and lemon zest and mix until combined.
  6. Separately, whisk the egg whites together with the remaining 2 tablespoons of fructose (or remaining 100 grams of sugar) until stiff peaks form. Carefully fold this into the first mixture.
  7. Fill the bundt pan making sure it is no more than 3/4 of the way full. Bake 30 to 40 minutes.
  8. Let cool a few minutes and then remove from bundt pan. Heat the raspberry jam slightly and drizzle this over the nut cake.
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