From the Ya Sure Yabetcha Kitchens
I adapted this by melding 2 old recipes---my mother’s and one from the mother of a friend. The nut flours can get heavy, so adding the 2 extra beaten egg whites helps with that.....
3 cups hazelnut flour (Bob’s Red Mill). A bit under a whole bag.
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) butter, softened
Sweetener equivalent to 2 cups of sugar (Splenda or stevia)
2 eggs separated + 2 more egg whites
1-3/4 cup almond milk or heavy cream or a mix of the two
1 teaspoon vanilla extract (I double that—love vanilla!)
1 teaspoon almond extract
1 pound walnuts, finely chopped
2 teaspoons cream of tartar
Whole walnuts for Garnish, if desired.
1--Preheat oven to 350F. Grease a 9-inch tube pan (like an angel food cake pan). I’ve also thought it might work in two loaf pans, like a sweetbread.
2--Measure flour, baking soda and salt into a medium bowl. Combine butter, sweetener and egg yolks in a large mixing bowl. Beat with a mixer at medium speed until creamy. Reduce speed to low. Gradually beat in flour mixture, alternating with almond milk/cream blend, ending with flour mixture. Add extracts and beat well. Stir in chopped walnuts.
3--Beat egg whites at high speed until foamy. Add cream of tartar and beat until very stiff. Fold egg whites into batter. If it feels too, too stiff add some more almond milk and/or cream. But it is supposed to be a thick batter.
4--Pour/spoon batter into pan. Bake 65 minutes, or until toothpick comes out clean. Cool at least 10 minutes---Little longer in my Mom’s oven. About 63 minutes in my oven.
5--Garnish with whole walnuts. Gets better sitting overnight, though I can’t usually wait.
When I was making this for my 89-year-old Mom, we were trying to pour more calories into her frail body and served it with whip cream (with added stevia and vanilla). It was curl-your-teeth-rich!