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Flourless California Walnut Cake With Poached Pears

Flourless California Walnut Cake With Poached Pears.

Hello friends, do you fancy making a Flourless California Walnut Cake With Poached Pears?

Serving: 8 people

Flourless California Walnut Cake With Poached Pears

How To Make A Flourless California Walnut Cake With Poached Pears:

Ingredients:

For The Cake:

Butter for greasing

350g California walnuts

Zest of 1 lemon 

4 medium eggs

225g golden caster sugar

1 tbsp icing sugar

For The Poached Pears:

4 ripe Conference pears 

8 cardamom pods

Pinch of saffron

Juice of 1 lemon

150g caster sugar

250ml water

Greek yogurt or crème fraiche to serve

Preparation:

1.) Preheat the oven to 180°C, gas mark 4, grease and line the base of a 23cm cake tin with a circle of baking parchment.

2.) Place the walnuts into a food processor and blitz until you have a flour like consistency.

3.) Separate the eggs into 2 mixing bowls.

4.) Whisk the egg yolks, lemon zest and caster sugar with an electric hand whisk until pale and creamy, then whisk the egg white to stiff peaks.

5.) Mix the blended walnuts into the egg yolks, then fold in the egg whites.

6.) Spoon the cake mixture into your prepared cake tin, place on the middle shelve of the oven, and bake for 35-40 minutes (or until cooked in the centre and risen).

7.) Meanwhile, peel the pears and cut in half, scooping out the core with a melon baller or teaspoon, and bruise the cardamom pods.

8.) Add the peeled pears, saffron, cardamom pods, lemon juice, caster sugar and water to a medium sized saucepan over a low heat and poach the pears for 15-20 minutes, or until soft and infused.

9.) Slice the cake into 8, and serve each slice with a poached pear on the side and a blob of Greek yogurt or crème fraiche.

Flourless California Walnut Cake With Poached Pears

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Recipe Card:

Flourless California Walnut Cake With Poached Pears.

Hello fiends, do you fancy making a Flourless California Walnut Cake With Poached Pears?
Course Dessert
Servings 8
Author California Walnut

Ingredients

  • Butter for greasing
  • 350g California walnuts
  • Zest of 1 lemon
  • 4 medium eggs
  • 225g golden caster sugar
  • 1 tbsp icing sugar
  • 4 ripe Conference pears
  • 8 cardamom pods
  • Pinch of saffron
  • Juice of 1 lemon
  • 150g caster sugar
  • 250ml water
  • Greek yogurt or crème fraiche to serve

Instructions

  • Preheat the oven to 180°C, gas mark 4, grease and line the base of a 23cm cake tin with a circle of baking parchment.
  • Place the walnuts into a food processor and blitz until you have a flour like consistency. 
  • Separate the eggs into 2 mixing bowls. 
  • Whisk the egg yolks, lemon zest and caster sugar with an electric hand whisk until pale and creamy, then whisk the egg white to stiff peaks. 
  • Mix the blended walnuts into the egg yolks, then fold in the egg whites.
  • Spoon the cake mixture into your prepared cake tin, place on the middle shelve of the oven, and bake for 35-40 minutes (or until cooked in the centre and risen).
  • Meanwhile, peel the pears and cut in half, scooping out the core with a melon baller or teaspoon, and bruise the cardamom pods.
  • Add the peeled pears, saffron, cardamom pods, lemon juice, caster sugar and water to a medium sized saucepan over a low heat and poach the pears for 15-20 minutes, or until soft and infused.
  • Slice the cake into 8, and serve each slice with a poached pear on the side and a blob of Greek yogurt or crème fraiche.

Recipe and image courtesy of California Walnuts: Twitter.Facebook.Instagram.


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4 responses to “Flourless California Walnut Cake With Poached Pears”

  1. Heather says:

    Those pears look so pretty and that cake looks divine!

  2. Eli Pacheco says:

    I’d so have this for lunch.

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