- 8 medium eggs
- 160 g granulated sugar
- 100 g walnuts
- 130 g fine semolina
- 20 g ION cocoa powder
- 50 g ION PÂTISSERIE classic couverture
- zest of 1 orange
- 2 teaspoons baking powder
- 1 tablespoon cinnamon
- 1 vanilla vial
Ingredients for the syrup
- 300 g granulated sugar
- 180 g water
- 2 round lemon slices
For the coating
- ION PATISSERIE cover cream
Method for the walnut cake
Place the walnuts into the food processor and beat well until ground. Then, transfer into a bowl along with fine semolina, cocoa powder, cinnamon, vanilla, and orange zest. Finely chop the classic couverture and add it into the bowl. Stir the mixture with a hand whisk until homogenized.
Next, add the eggs and sugar into a bowl and beat with a hand mixer at medium speed, until light and fluffy.
Right after, add the mixture with solid ingredients into the egg-sugar mixture, and stir well with a mariz until completely combined.
Finally, grease with butter and dust with flour in a rectangular cake pan and empty the batter into.
Bake in a preheated oven, in the middle oven rack at 170 C, for about 40 minutes.
Method for the syrup
Add all the ingredients needed for the syrup into a saucepan, place over high heat until it comes to a boil, and right after, remove from the stove.
When the walnut cake is ready, remove it from the oven and unmold it on a serving plate to your liking. As long as the walnut cake is fresh from the oven, pour the warm syrup over it using a ladle (make sure the syrup is warm and not cold).
Add water into a pot and heat until it boils. Then, place the cover cream package into the pot without its lid (be careful not to come in contact with the water), and heat until melted.
Right after, pour it over the walnut cake and garnish with ground walnuts if preferred.