Walnut Cake

• 3 eggs
• 1 1/2 c sugar
• 1 1/2 c flour
• 2 tsp baking powder
• 1 c ground walnuts (grind a few extra for topping when you serve the cake)
• 1 1/2 c whipping cream (plus more to whip for serving)
• 1/2 tsp kosher salt
• 2 tsp vanilla
• sweetened whipped cream for serving along with some extra ground walnuts

Preheat the oven to 350 degrees.

Butter the bottoms and sides of 2 9-inch cake rounds and then dust the bottom and sides with flour, tapping out the excess.

Use an electric mixer (on a low speed) to beat the eggs and sugar until smooth and creamy and the consistency of mayonnaise, about5- 8 minutes. The mix will have a very light color.  Add the vanilla and salt to the egg mixture and blend.

In a small bowl, blend the flour and baking powder with a whisk.

In a large bowl, whip the cream to the consistency of mayonnaise. It should have the same consistency as the eggs.

Add a little bit of the flour to the eggs and gently fold it in.  Pour the eggs into the bowl with the cream and fold together. Then gradually fold the remaining flour and the walnuts into the eggs and cream, being sure all is well incorporated.

Put the batter into the prepared pans, dividing it evenly.  Bake 30-35 minutes, or just until the tops are brown and the edges start to pull away from the sides.

Cool in the pans for about 10 minutes, then turn the cakes onto wire racks and allow to cool completely.