This family recipe testifies that my grandmother baked gluten-free treats half a century ago


For the dough:

20 dag ground walnuts
8 eggs (separate the egg whites and egg yolks)
20 dag sugar
9 dag melted butter
1 dl milk

For the glaze:
10 dag chocolate
3 tbsp sugar
3 tbsp water
5 dag butter


Preheat the oven to 180 °C.
Bring the milk to a boil and pour over 10 dag of walnuts.
Beat the egg whites until firm peaks form.
Beat the egg yolks and sugar until foamy. Stir in the lukewarm butter. Add the walnuts (both the soaked and dry ones). Gently fold in the beaten egg whites.
Bake in a greased tin dusted with flour for 20-25 minutes.
To make the glaze, melt the chocolate, sugar and water. Add the butter and pour over the cake.
Leave to cool completely and serve cut into squares.