A very fluffy walnut pie, with a batter without butter or milk! Extra delicious with Noilly Prat, or use port instead. Ready within an hour.
This recipe contains the following allergens. Click on the allergen to search for alternative recipes.
Made by Véronique
Published at 2017-10-20, this recipe is for 12 persons and takes 1 hours.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-07-19
Pre-heat the oven to 210 degrees celsius or 410 degrees fahrenheit and coat the pie dish with butter. Divide the walnuts over the oven tray and roast them in the oven for about 10 minutes.
Let the walnuts cool off and set the oven temperature to 170 degrees celsius or 340 degrees fahrenheit.
Beat the egg yolks along with 200 grams of sugar until you've reached a pale and fluffy mixture. With an electric mixer this will take about 5 minutes.
Roughly chop the walnuts and stir them along with noilly prat and a tablespoon of flour into the fluffy egg yolks. Degrease a bowl and whisk of your standmixer with a few drops of lemon juice and beat the egg whites until you've reached stiff peaks.
Carefully fold the egg whites into the walnut mixture to keep the batter as fluffy as possible. Pour the batter into the pie dish and bake for about 35 minutes, depending on your oven.
Let the pie cool off completely, it can 'crumble' a bit. Enjoy!
Per 1 serving / piece:
| Amount | Ingredient | Allergens | Kcal | Carbs | Carbs of which sugars | Fat | Fat of which saturated | Protein | Fibers | Sodium | Iron | Calcium | Magnesium | Potassium | Phosphorus | Copper | Zinc | Iodine | Selenium | Vitamin C | Vitamin D | Vitamin A | Vitamin B1 | Vitamin B2 | Vitamin B6 | Vitamin B12 | Vitamin B11 | Vitamin E | Vitamin K | Vitamin K1 | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 20.83 | gram | walnuts | nuts | 140.63 | 2.52 g | 0.54 g | 13.02 g | 1.04 g | 3.00 g | 1.67 g | 0.42 mg | 0.42 mg | 18.75 mg | 33.33 mg | 112.50 mg | 83.33 mg | 0.25 mg | 0.52 mg | - | - | 0.83 mg | - | - | 0.09 mg | 0.06 mg | 0.09 mg | - | 10.42 µg | - | - | - |
| 16.67 | gram | sugar | 67.00 | 16.50 g | 16.50 g | - | - | - | - | - | 0.02 mg | - | 0.33 mg | 0.67 mg | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | |
| 0.25 | eggs | egg | 21.60 | 0.17 g | 0.03 g | 1.50 g | 0.38 g | 1.88 g | - | 18.00 mg | 0.27 mg | 7.50 mg | 1.50 mg | 19.50 mg | 27.00 mg | 0.01 mg | 0.20 mg | 5.25 µg | 4.60 µg | - | 0.27 mg | 0.03 mg | 0.02 mg | 0.05 mg | 0.02 mg | 0.35 µg | 9.00 µg | 0.17 mg | 0.04 µg | - | |
| 0.08 | tablespoon | all-purpose flour | gluten | 3.79 | 0.73 g | 0.02 g | 0.02 g | - | 0.12 g | 0.03 g | 0.02 mg | 0.01 mg | 0.21 mg | 0.21 mg | 1.88 mg | 1.04 mg | - | 0.01 mg | - | - | - | - | - | - | - | - | - | 0.36 µg | - | - | - |
| 8.33 | ml | noilly prat | sulfites | 12.50 | 1.08 g | 1.08 g | - | - | - | - | 0.42 mg | 0.03 mg | 0.42 mg | 0.83 mg | 8.33 mg | 0.83 mg | 0.01 mg | 0.02 mg | - | - | - | - | - | - | - | - | - | - | - | - | - |
| butter | milk | 7.96 | 0.01 g | 0.01 g | 0.89 g | 0.59 g | 0.01 g | - | 0.05 mg | - | 0.14 mg | 0.02 mg | 0.16 mg | 0.22 mg | - | - | - | - | - | 0.01 mg | 0.01 mg | - | - | - | - | - | - | - | - | ||
| 253.48 | 21.00 g | 18.18 g | 15.43 g | 2.00 g | 5.00 g | 1.70 g | 18.91 mg | 0.75 mg | 27.02 mg | 36.23 mg | 143.04 mg | 112.43 mg | 0.28 mg | 0.75 mg | 5.25 µg | 4.60 µg | 0.83 mg | 0.28 mg | 0.04 mg | 0.11 mg | 0.11 mg | 0.12 mg | 0.35 µg | 19.78 µg | 0.17 mg | 0.04 µg | - | ||||
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