Two-tone walnut loaf cake

Name: Two-tone walnut loaf cake
Ingredients: 6 eggs; 4 tablespoons sugar; 1 pinch salt; 4 tablespoons sugar; 1/2 packet baking powder; 1 pinch turmeric; 6 tablespoons mineral water; 8 tablespoons sifted white flour; 1 pinch turmeric; 2 tablespoons Amigo instant coffee; 2 tablespoons poppy seeds; 150 g walnut kernels; 2 teaspoons colored sugar

Dessert - Two-tone walnut loaf cake by Celia J. - Recipia

The egg whites are folded in with a spoon, so this two-tone walnut loaf cake stays airy and keeps its two layers. Instant coffee darkens one of them, while the poppy seeds stay between the brown and yellow layers, with walnuts on top. I separate the eggs while they’re cold, then let them come to room temperature before beating them. Preparation: 20 minutes. Cooking: 35 minutes. Resting: 30 minutes. Total time: 85 minutes. Servings: 10. Approximately 205 kcal and 7 g of protein per serving.

Ingredients

6 eggs
4 tablespoons sugar
1 pinch salt
4 tablespoons sugar
1/2 packet baking powder
1 pinch turmeric
6 tablespoons mineral water
8 tablespoons sifted white flour
1 pinch turmeric
2 tablespoons Amigo instant coffee
2 tablespoons poppy seeds
150 g walnut kernels
2 teaspoons colored sugar

Preparation

1. Separate the egg whites from the yolks. 2. Beat the egg whites with 4 tablespoons of sugar and the pinch of salt until stiff. 3. Beat the yolks with the other 4 tablespoons of sugar, the baking powder and a pinch of turmeric until doubled in volume. Gradually add the 6 tablespoons of mineral water, mixing on low speed. 4. Set the mixer aside and fold in the sifted flour and the beaten egg whites with a wooden spoon. 5. Divide the mixture in two. Stir 2 tablespoons of instant coffee into the first half; you can add the second pinch of turmeric to the other half for a more intense color. Pour the coffee mixture into the loaf pan lined with baking paper, sprinkle with the poppy seeds, then add the yellow mixture. Sprinkle the coarsely chopped walnuts and colored sugar on top. 6. Bake at 175 °C for about 35 minutes, until a toothpick comes out clean. 7. Remove the pan from the oven and let the loaf cake cool for about 30 minutes before slicing.

Notes

It goes well with black tea; for a nut-free version, you can leave off the walnut topping, but the allergens from the eggs and the gluten from the flour remain. Store covered in the refrigerator for up to 3 days. A loaf pan of about 25 x 11 cm keeps the layers tall; in a wider one, the cake bakes faster. Very bitter instant coffee can overpower the walnut flavor, so choose one with a mild taste. If there’s a trace of yolk in the egg whites, they may not whip up firmly.