Directions:
- Preheat oven to 350F.
- Pulse flours, 1 cup walnuts, and salt in a food processor until nuts are finely chopped.
- Beat together butter, sugar, and zest in a large bowl with an electric mixer until pale and fluffy. Add eggs 1 at time, beating well after each addition. Stil in nut flour and spread batter evenly in a butterd 8-inch square metal pan. Sprinkle evenly with remaining 1/3 cup walnuts.
- Bake in middle of oven until golden and a tester comes out clean, 30 to 35 minutes. Transfer pan to a rack.
- Make syrup while cake bakes:
- Simmer all syrup ingredients in a 1-quart saucepan, stirring until sugar is dissolved, 10 to 15 minutes, or until slightly thickened.
- Evenly brush warm syrup over hot cake and cool completely in pan on rack. Cut into diamonds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 625.25 Kcal (2618 kJ) | ||
| Calories from fat | 432.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.05g | 74% | |
|---|---|---|---|
| Cholesterol | 123.5mg | 41% | |
| Sodium | 184.68mg | 8% | |
| Potassium | 351.96mg | 7% | |
| Total Carbs | 37.33g | 12% | |
| Sugars | 18.63g | 75% | |
| Dietary Fiber | 4.75g | 19% | |
| Protein | 19.14g | 38% | |
| Vitamin C | 3mg | 5% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.3mg | 13% | |
| Calcium | 56.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 388.74 Kcal (1628 kJ) | ||
| Calories from fat | 268.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.87g | 74% | |
|---|---|---|---|
| Cholesterol | 76.79mg | 41% | |
| Sodium | 114.82mg | 8% | |
| Potassium | 218.82mg | 7% | |
| Total Carbs | 23.21g | 12% | |
| Sugars | 11.58g | 75% | |
| Dietary Fiber | 2.95g | 19% | |
| Protein | 11.9g | 38% | |
| Vitamin C | 1.9mg | 5% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.4mg | 13% | |
| Calcium | 35.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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