Spongy Walnut Bundt Cake

• temps total: 37 minutes

Ingrédients

3 ½ cups California walnuts, divided

6 eggs, separated

1 cup coconut sugar

1 tbsp pumpkin spice

2 tsp vanilla extract

¼ tsp salt

Cooking spray

Powdered sugar, optional

Instructions

Preheat oven to 325°F.

Chop ½ cup walnuts and set aside. Add the remaining 3 cups of walnuts to a food processor and process until finely ground.

Separate egg yolks and egg whites into two large bowls. Add coconut sugar, pumpkin spice, vanilla and salt to the bowl with your egg yolks and whisk well until pale in color.

Beat egg whites until you see stiff peaks form. Fold egg whites into egg yolk mixture until batter is uniform, but avoid over mixing.

Fold in ground and chopped walnuts until thoroughly combined.

Spray bundt pan or angel food cake pan generously with cooking spray then transfer batter to pan. Bake for 35-40 minutes until golden brown.

Allow cake to cool completely before removing from pan.

Optional: Top with a dusting of powdered sugar before serving.