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.
- Preheat the oven to 160 degrees Celsius.
- Grease a bundt pan.
- In a large bowl, start beating the butter and slowly add the egg yolks one by one, beating continuously.