Season of mist and mellow fruitfulness

I have news of a giant parsnip from our friends Will and Bea who live near Rustrel.  Apparently the mild autumn has produced bumper crops in some things - pears, pumpkins, parsnips and walnuts.

A neighbour generously dropped off a huge basket of fresh walnuts this morning. I have made a delicious light walnut cake for tea!

Walnut souffle cake

6 egg whites
200gr caster sugar
20g plain flour
200gr of walnuts finely chopped
knob of butter for greasing the tin

Heat the oven to 180 C
Whisk the egg whites with a pinch of salt until they are stiff.
Fold in the flour and sugar and then the nuts.
Generously butter a 20cm cake tin.
Put the cake mix in the tin.
Bake for 30 minutes.

The cake rises but will shrink back as it cools giving it quite a rustic appearance!