Episode 1: Welcome to the world Mikey and Rinne!

Join us for our first episode of Mikey and Rinne Stay In --- just two idiots that think they are super funny and smart, talking at each other for 30 minutes. You will like it. Promise. It's about food, babies, swearing and lots of other things...

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Show Notes:

Walnut Cake:
8 oz (225 g) Walnuts
6 Large Eggs
3/4 C (150g) sugar (I used a mix of 25% organic brown sugar, and 75% organic granulated sugar)
Zest of 1 large lemon
Pinch of Kosher Salt
Confectioners sugar for dusting

Unsalted butter for pan

Preheat the oven to 350F, Toast Walnuts until just fragrant - use a rotary cheese grater with the finest holes, and grate walnuts onto plate. They should be VERY light and fluffy. DO NOT use a food processor - it will just turn them to paste.
Reduce the oven temp to 325F - and butter the bottom of a 9-inch springform pan.
Separate the egg yolks and whites, putting them in separate large mixing bowls. In a stand mixer or with a handheld mixer, beat the yolks with half of the sugar until pale yellow, thick and fluffy - about 4 minutes.
Clean the beaters and beat the egg whites with the pinch of salt to soft peaks. Raise the speed to high and gradually add the remaining sugar - beat to firm peaks.
Pour the beaten yolks over the whites, add gently fold in the grated walnuts 1/4 at a time, trying to preserve the volume of the mixture. Pour the batter into the prepared pan. Bake on the middle rack until the cake is firm to the touch - and a toothpick is clean when removed - about 45-55 minutes. Cool the cake in the pan for 20 minutes and then remove the sides. Dust with confectioners sugar to serve. ENJOY!

Vitamin A for Pregnancy: https://www.healthline.com/nutrition/13-foods-to-eat-when-pregnant#section1

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