Walnutcake with orange and cinnamon, served with white chocolate cream
    250 g butter
    250 g of cane sugar
    250 g walnuts, chopped
    150 g of wheat flour
    4 eggs
    1 teaspoon baking powder
    1 teaspoon cinnamon
    1 teaspoon. vanilla Sugar
    some salt
    Juice and grated zest from 1 organic orange

    Separate the eggs, egg whites in one bowl and the yolks in another. Beat egg whites until stiff. Take a third bowl , pour the butter and sugar and whisk it together until fluffy. Add the egg yolks and the juice and finely grated peel from the orange and whisk it.

    Then add the flour, cinnamon, vanilla and baking powder. Gently fold in the stiffly beaten egg whites into the batter and finally the chopped walnuts.

    Pour batter into a  springform and bake walnut cake at 160 degrees for 35-40 minutes. Remember to check with a sharp small knife or a wooden stick,if the cake is baked enough, it may be a little soft / mushi in the middle.
    Let the cake cool and serve with white chocolate cream.

    White chocolate cream
    2 dl cream
    200 g white chocolate
    Put cream in a saucepan and warm gently.
    Chop the white chocolate and put in a bowl, pour the hot cream over the chocolate, stirring until completely melted and mixed.
    Put the cream in the refrigerator and let it cool.
    When the cream is completely cold, whipped it carefully, preferably only by hand with a whisk, because it very quickly get to stiff and split.

    Server cream to the walnutcake.