Today was sort of a baking fiasco. I love my kitchen, the huge amount of space, my wonderful marble countertops (great for kneading), and the funky color scheme ( mint green ceiling, yellow tiled walls, and terracotta mexican tiling). But I HATE MY OVEN. I think the last time this kitchen was updated was in 1986, when kitsch was cool. I mean, it’s still cool, in a retro sort of way, but an oven that is from that year…..well, do I have to say anything more?
I have a hard time baking in this oven. It’s either too hot, or not hot enough. The times that I know I need for certain cakes/brownies/cookies etc. are all out of whack, and it frustrates me to no end.
But, I persevered, and through blind faith and luck, the cake came out great, albeit a little denser than I would have wanted. I baked it in a bundt mold, a large one, but it looks like it was made in a miniature one. But, no despair, the most important part is the taste right?
I decided to make this because I hadn’t since I was at culinary school, and I had a surplus of walnuts in my pantry.
This cake is really wonderful as an alternative dessert, instead of flour you use bread crumbs, and that is why it is so moist and dense. The beaten egg whites help to make it a little fluffier, but when you take it out of the oven, it will sink. That’s ok though. Taste is not compromised!
It’s lovely with coffee, even better with a brandy. Your choice!
So here’s what you’re going to need:
300g butter, melted
6 eggs, separated
3 tbsp rum (I used Frangelico, hazelnut liqueur)
1 tsp instant coffee dissolved with 1 tsp water
3/4 cups breadcrumbs
For the caramel:
6 tbsp sugar
6 tbsp water, at room temperature
1/2 tsp fresh lemon juice
1 tsp frangelico or rum
Preheat oven to 200C (400F). Butter your cake pan and set aside. Finely chop the walnuts in a food processor.
Combine egg yolks with 2/3 cup (150g) of the sugar in the bowl of a stand up mixer, fitted with the paddle attachment. Beat until pale and fluffy, and doubled in volume, 10 minutes. Fold in the butter, your liqueur, and coffee, then the bread crumbs and walnuts.
Wash out your bowl, or if you have another one, beat the egg whites, fitted with the whisk, until soft peaks form. Add the remaining sugar, and beat until smooth and shiny. Gently fold the egg whites into the walnut mixture. Pour the batter into the prepared pan and bake until browned, about 35 minutes.
Meanwhile, combine the 6 tbsp sugar, water, lemon juice and liqueur in a small saucepan and bring to a boil. Cook until a dark caramel forms, then add the walnuts.
Turn the cake out onto a serving platter. Pour the caramel over. Let cool completely before serving.
From my kitchen to yours,