Ingredients
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Cooking spray
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1/4 cup potato starch or cornstarch, plus more for dusting
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2 cups walnuts
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9 large eggs, whites and yolks separated
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1 1/3 cups confectioners' sugar
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2 tsp vanilla extract
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1 tsp ground cinnamon
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1/2 tsp salt
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Dairy-free whipped topping and mixed berries, to serve
Steps
1
Preheat oven to 325°F. Lightly grease a 12-cup Bundt pan with the cooking spray. Lightly dust pan with the potato or cornstarch and tap to evenly coat inside of pan, then tap out any excess starch. In a food processor, pulse the walnuts until very finely ground but not pasty.
2
In a large bowl, using a hand mixer or stand mixer, beat the egg yolks and confectioners’ sugar on medium speed 2–3 min., until pale and creamy. Beat in the vanilla, cinnamon, and salt. Reduce speed to low and gradually beat in ground walnuts and ¼ cup potato starch until combined.
3
In a separate clean, dry large bowl with clean, dry beaters, beat the egg whites on medium-high speed 2–3 min., just until stiff peaks form (if using a stand mixer, use the whisk attachment). Spoon a quarter of the egg whites into the egg yolk mixture and gently fold until no streaks remain. Fold in half of remaining egg whites, then fold in the remaining egg whites until just combined (do not overmix).
4
Transfer batter to prepared pan and smooth the top. Bake 50–55 min., until a toothpick inserted in center comes out clean. Cool on wire rack 15 min. Gently loosen edges of cake with a small offset spatula. Invert cake onto a serving dish or cake platter and let cool completely. Spread the whipped topping on top of cake and garnish with the berries.
