WALNUT AND ALMOND CAKE WITH ORANGE-POMEGRANATE COMPOTE
Provided by Evan Kleiman
Categories Food Processor Mixer Citrus Egg Fruit Nut Dessert Passover Kosher Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free
Yield Makes 10 to 12 servings
Number Of Ingredients 17
Steps:
- For cake:
- Preheat oven to 350°F. Brush 13x9x2-inch metal baking pan with oil. Combine walnuts, almonds, and cake meal in processor; grind nuts finely.
- Using electric mixer, beat egg yolks, lemon peel, orange peel, cinnamon, and salt in large bowl until beginning to thicken, about 3 minutes. Gradually add 1/2 cup sugar, beating until very thick and light in color, about 2 minutes longer. Beat in orange juice; fold in nut mixture. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff but not dry. Fold egg whites into yolk mixture in 3 additions.
- Transfer batter to prepared pan. Bake cake until puffed and deep golden and tester inserted into center comes out clean, about 35 minutes. Cool cake in pan on rack (center of cake will fall).
- For syrup and compote:
- Place large sieve over bowl. Cut off all peel and pith from oranges. Working over sieve, cut oranges between membranes to release segments into sieve. Squeeze any juice from orange membranes over. Let oranges drain while preparing syrup.
- Bring pomegranate juice, sugar, lemon juice, and reserved orange peel to boil in medium saucepan over medium-high heat, stirring until sugar dissolves and thin syrup forms. Remove from heat.
- Holding orange peel back with spoon, pour 3/4 cup syrup into small bowl. Spoon over cake; let stand at least 1 hour.
- Add drained orange juice to remaining syrup in pan. Boil syrup with peel until reduced enough to coat spoon, about 8 minutes. Discard peel. DO AHEAD Cake can be made 1 day ahead. Cover and let stand at room temperature. Place orange segments in bowl. Cover and refrigerate orange segments and syrup separately.
- Add syrup to orange segments; let compote stand 15 minutes. Trim edges of cake. Cut cake lengthwise into 2 1/2-inch-wide strips. Cut strips on diagonal into diamonds; place on plates. Spoon compote over and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Khan Hammaf
[email protected]This cake is on my to-bake list!
Jaden Kotzee
[email protected]Thanks for sharing this recipe! I'm always looking for new cake recipes to try.
Dorji Wangmo
[email protected]I can't wait to try this cake! It looks so delicious.
Semuddu Robert
[email protected]This cake is a must-try for any fan of walnuts, almonds, oranges, or pomegranates.
Evan Esmail
[email protected]I'm definitely going to be making this cake again and again.
He Reigns Foundation
[email protected]This cake is perfect for a special occasion, but it's also easy enough to make for a weeknight dessert.
Rmdriponmia Vaiya94
[email protected]The orange-pomegranate compote is the perfect finishing touch to this cake. It adds a pop of flavor and color.
Hafiz Tayyab
[email protected]I love the combination of walnuts and almonds in this cake. It gives it a really nice texture.
Michelle Johnson
[email protected]The cake was delicious, but the compote was a bit too tart for my taste.
Md Sopik
[email protected]This cake is a bit time-consuming to make, but it's worth the effort.
Logan Tom
[email protected]I had some trouble getting the cake to rise evenly, but it still tasted good.
Shahzad Brohi
[email protected]I found the cake to be a bit too sweet for my liking.
Adnan Ahmad
[email protected]The cake was a little dry for my taste, but the compote helped to moisten it up.
Shimaza Wities
[email protected]I made a few substitutions to the recipe (used all-purpose flour instead of cake flour, and added a teaspoon of cinnamon) and the cake still turned out great.
Ambar Powell
[email protected]I followed the recipe exactly and the cake turned out perfectly. I'm definitely going to make this one again.
Waqasahmad Waqasahmad
[email protected]This cake is perfect for any occasion, whether it's a birthday, holiday, or just a regular weeknight dessert.
CEE tole
[email protected]I'm not usually a fan of fruit in my cakes, but this one was an exception. The orange-pomegranate compote added a nice tartness that balanced out the sweetness of the cake.
Moizali
[email protected]The cake was easy to make and turned out beautifully. The orange-pomegranate compote is a delicious complement to the nutty flavor of the cake.
Camaron Gowesky
[email protected]I made this cake for a party and it was a huge success. Everyone loved it!
Joy Peter
[email protected]This cake was a hit! The combination of walnuts, almonds, orange, and pomegranate was divine. The cake was moist and flavorful, and the compote was the perfect finishing touch.