Click for NEWS Click for SPORTS Click for ACCENT Click for OPINION Click for OBITUARIES Click for CALENDAR Click for CLASSIFIEDS Click for ARCHIVES Click for SPECIALSECTIONS
Subscribe  •  Business Directory  •  Recipes  •  The Stroller  •  Weddings  •  School Menus  •  Community Links  •  VA Lottery  •  Contact Us
Friday, May 22, 2015
News Search   

Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
No Flour Walnut Cake
Contributed by: Maria Bartha
  • 8 large eggs
  • 2 packed cups of finely ground walnuts (not chopped; consistency should be like bread crumbs)
  • 3 TBS bread crumbs (unflavored)
  • 21â�„8 cup powdered sugar
  • Tart jam (sour cherry or currant)
Separate egg yolks from egg whites into different bowls. Beat egg yolks and sugar until foamy. Add walnuts and bread crumbs. When grinding walnut, use a very fine grinder; do not put them in a blender or use a food processor, because the nuts will lose their oil.
Beat egg whites until stiff and add to above mixture, mixing very slowly so as not to break down egg whites. Pour into two greased, round cake pans. Bake in 350-degree oven for about 35 minutes. Check with toothpick. Cool and cut into two layers. Spread jam on lower layer, stack top layer on it and frost whole cake with outside spread (see recipe below).

Outside spread:
2 sticks butter
2 TBS of strong black coffee
1 cup powdered sugar, beat until foamy
Ground walnuts
Beat butter, coffee and sugar until foamy. Frost cake. Dust with ground walnuts on top and sides.
(This recipe was contributed as part of a "Cook of the Week" feature.)

Joe Cobbe CPA - Click for Website
Rives S. Brown Realtors - Click for Website
The Spencer Group - Click for Website
PHCC - Click for Website
New College Institute - Click for Website
Lockman & Associates - Click for Website
The Eye Site - Click for Website
Martinsville/Henry Co. Chamber of Commerce - Click for Website