Walnut And Almond Cake With Orange-Pomegranate Compote
Serves: 5
Santiago Howell
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
54
Sourness
42
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1.75 cups
Walnut1 cup
Whole Almonds8 large
Egg (separated)1 tbsp
Lemon Peel (grated)1 tbsp
Orange Peel (grated)1 tsp
Ground Cinnamon1 tsp
Salt1 cup
Sugar2 tbsps
Orange Juice1 tbsp
Lemon Juice (fresh)Directions:
1
For cake: Preheat oven to 350°F
2
Brush 13x9x2-inch metal baking pan with oil
3
Combine walnuts, almonds, and cake meal in processor; grind nuts finely
4
Using electric mixer, beat egg yolks, lemon peel, orange peel, cinnamon, and salt in large bowl until beginning to thicken, about 3 minutes
5
Gradually add 1/2 cup sugar, beating until very thick and light in color, about 2 minutes longer
6
Beat in orange juice; fold in nut mixture
7
Using clean dry beaters, beat egg whites in another large bowl until soft peaks form
8
Gradually add remaining 1/2 cup sugar, beating until stiff but not dry
9
Fold egg whites into yolk mixture in 3 additions
10
Transfer batter to prepared pan
11
Bake cake until puffed and deep golden and tester inserted into center comes out clean, about 35 minutes
12
Cool cake in pan on rack (center of cake will fall)
13
Preheat oven to 350°F
14
Brush 13x9x2-inch metal baking pan with oil
15
Combine walnuts, almonds, and cake meal in processor; grind nuts finely
16
Using electric mixer, beat egg yolks, lemon peel, orange peel, cinnamon, and salt in large bowl until beginning to thicken, about 3 minutes
17
Gradually add 1/2 cup sugar, beating until very thick and light in color, about 2 minutes longer
18
Beat in orange juice; fold in nut mixture
19
Using clean dry beaters, beat egg whites in another large bowl until soft peaks form
20
Gradually add remaining 1/2 cup sugar, beating until stiff but not dry
21
Fold egg whites into yolk mixture in 3 additions
22
Transfer batter to prepared pan
23
Bake cake until puffed and deep golden and tester inserted into center comes out clean, about 35 minutes
24
Cool cake in pan on rack (center of cake will fall)
25
For syrup and compote: Place large sieve over bowl
26
Cut off all peel and pith from oranges
27
Working over sieve, cut oranges between membranes to release segments into sieve
28
Squeeze any juice from orange membranes over
29
Let oranges drain while preparing syrup
30
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
31
Remove from heat
32
Holding orange peel back with spoon, pour 3/4 cup syrup into small bowl
33
Spoon over cake; let stand at least 1 hour
34
Add drained orange juice to remaining syrup in pan
35
Boil syrup with peel until reduced enough to coat spoon, about 8 minutes
36
Discard peel
37
DO AHEAD Cake can be made 1 day ahead
38
Cover and let stand at room temperature
39
Place orange segments in bowl
40
Cover and refrigerate orange segments and syrup separately
41
Add syrup to orange segments; let compote stand 15 minutes
42
Trim edges of cake
43
Cut cake lengthwise into 2 1/2-inch-wide strips
44
Cut strips on diagonal into diamonds; place on plates
45
Spoon compote over and serve
46
Place large sieve over bowl
47
Cut off all peel and pith from oranges
48
Working over sieve, cut oranges between membranes to release segments into sieve
49
Squeeze any juice from orange membranes over
50
Let oranges drain while preparing syrup
51
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
52
Remove from heat
53
Holding orange peel back with spoon, pour 3/4 cup syrup into small bowl
54
Spoon over cake; let stand at least 1 hour
55
Add drained orange juice to remaining syrup in pan
56
Boil syrup with peel until reduced enough to coat spoon, about 8 minutes
57
Discard peel
58
DO AHEAD Cake can be made 1 day ahead
59
Cover and let stand at room temperature
60
Place orange segments in bowl
61
Cover and refrigerate orange segments and syrup separately
62
Add syrup to orange segments; let compote stand 15 minutes
63
Trim edges of cake
64
Cut cake lengthwise into 2 1/2-inch-wide strips
65
Cut strips on diagonal into diamonds; place on plates
66
Spoon compote over and serve