Walnut Torte

For 12 (or fewer larger, or more smaller) pieces

Ingredients

• half cup (53g) fine crumbs made from malt biscuits
• 125g (2 and a third cups) walnut halves or pieces
• 1 cup sugar
• 3 large eggs, separated

Method

Heat oven to 160°C,  with a rack in or just above the middle.

Line a rectangular baking dish about 20 x 30cm with non-stick baking paper.

Finely crumb the biscuits. Use a food processor or flatten them in a plastic bag, with a rolling pin.

Finely chop fresh-tasting, good quality walnuts in a food processor (or with a large, sharp knife) and mix with half a cup of the sugar. Add the biscuit crumbs and combine the two mixtures.

In a fairly large bowl, beat the egg whites until the peaks stand up, with tips that turn over. Add the remaining sugar and beat until stiff, then add the egg yolks which have been beaten until lighter coloured, and beat again to mix evenly.

Fold everything together and spread in the lined baking dish.

Bake for 30 to 40 minutes, until slightly risen and firm on top.

Cool in the baking dish then cut into 12 pieces which are more or less square, or fewer larger pieces if you like, using a sharp, preferably serrated, knife.  

Serve each piece topped with a swirl of whipped cream and some finely chopped walnuts.