Of which 16.8 g sugars and 16 g saturated fat.
No-added-sugar version: 286 kcal and 0.3 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Choline (egg) · Plant omega-3 (walnuts) · Complete protein (egg)
Allergens egg, tree nuts
Walnut cake with ovos moles topping (sweet egg-yolk cream)
Walnut cake topped with a golden egg-yolk cream, in the style of ovos moles.
Ingredients
- 1½ cups walnut flour (150 g / 5½ oz) — for the batter
- 1 cup gluten-free oat flour (90 g / 3¼ oz) — for the batter
- ½ cup sugar (100 g / 3½ oz) — for the batter; no added sugar: ⅔ cup erythritol (133 g)
- 1 tbsp baking powder (12 g)
- 3 eggs (150 g / 5½ oz) — for the batter
- ⅓ cup coconut oil (67 g / 2¼ oz)
- ½ cup almond milk (120 g / 4 oz)
- 1 cup coconut milk (240 g / 8½ oz) — for the topping
- 4 egg yolks, strained (68 g / 2½ oz) — for the topping
- ⅓ cup sugar (65 g / 2¼ oz) — for the topping; no added sugar: ½ cup erythritol (100 g)
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Preheat the oven to 180 °C (350 °F) and grease a cake pan.
- In a bowl, mix the dry ingredients for the cake (flours, sugar, baking powder).
The full method (7 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Snacks & Sweets”. The English edition is coming soon.
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