Ingredients for the syrup
- 450 g granulated sugar
- 450 ml water
- peels of 1 lemon
- 1 cinnamon sticks
Ingredients for the walnut pie
- 250 g cow milk butter
- 300 g granulated sugar
- 4 medium eggs
- 150 ml whole milk
- 1 vanilla vial
- 400 g self-rising flour
- 1 teaspoon cinnamon
- ½ teaspoon clove powder
- ½ teaspoon nutmeg
- 150 g walnuts, chunk
- 150 g ION PÂTISSERIE, classic couverture
- zest of 1 orange
- 1 package ION PATISSERIE cover cream for the frosting
Method for the syrup
In a saucepan add all of the ingredients and heat until it comes to a boil. Immediately after, remove from the heat and let it cool.
Method for the walnut pie
In a mixer’s bowl add the butter and sugar and beat on medium to high speed, until it gets light and fluffy texture. Then, gradually add the eggs, which have already whipped up, and keep stirring at the same speed, until completely incorporated.
Right after, add the flour, zest, vanilla, walnuts, couverture -which is cut in chunk pieces- and all the spices, while stirring at medium speed for half a minute.
Finally, while stirring, pour slowly the milk into the bowl, until all the ingredients are homogenized. Pour the mixture into a 25×35 baking pan and bake in a preheated oven on the middle oven rack, at 175-180 C fan for 40-45 minutes.
When the walnut pie is fresh from the oven and still hot, pour the syrup over the surface of the pie and let it cool slightly.
Finally, heat over a bain-marie the ION PATISSERIE cover cream, which has no lid on top, and let it over the heat, until liquidized.
Immediately after, evenly pour the cover cream over the surface of the pie and let it cool.
