Walnut Cake Serves 8 to 12. This rich, moist, dense, not-too-sweet cake is perfect with an espresso. ... Butter a 9-inch springform cake pan and line the bottom with a round of parchment paper.

In the meantime, deal with the other ingredients. Place the walnuts in the mixer (4) and blend to obtain a fine flour (5). Wash the orange and grate its zest (6).

Step 8: Let the cakes cool in the pans for 10-15 minutes, then gently run a small offset spatula around the edges of the cakes to loosen and place onto a cooling rack.

Using a serrated knife, split each cake in half horizontally. Set a top layer, cut side up, on a cake plate; brush it with 2 tablespoons of the rum and spread with 1/2 cup of the filling.

Total time: 1 hour, 20 minutes Servings: 12 3/4 pound walnuts, about 3 cups 1 tablespoon flour 1/2 teaspoon baking powder 8 eggs, separated 1 cup sugar, divided Zest of 1 orange 1 cup whipping ...

3.	Arrange the rice paper sheets on two baking trays and drop spoonsful of mixture onto sheets. Only allow a small amount of room between as the biscuits do not spread very much.

1 cup SR flour. 1 TB ground cinnamon (yes, that's right!) 125g butter. 3/4 cup dark brown sugar. 2 eggs, separated. 1/2 cup milk. 3/4 cup chopped walnuts ...

Christine Hanna (Chronicle Books, 2010, Kindle edition, $26). Hanna notes that this crumbly cake is a riff on a baklava-like pastry made with semolina, honey and walnuts.

3. With the mixer set on low speed, add the flour mixture in 3 additions alternating with the yogurt, beginning and ending with flour. With a rubber spatula, scrape down the sides of the bowl often.

3) Beat the egg whites and salt in a large bowl with a mixer on medium-high speed until foamy. Beat in the remaining 1/4 cup sugar, 1 tablespoon at a time, until soft peaks form, about 8 minutes.