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Ingredients

• 100g dried mixed fruit
• 50g dried cranberries
• 50g California walnuts, chopped +12 walnut halves to garnish
• 1 teaspoon mixed spice
• 3 tablespoons brandy
• 200g butter, softened
• 200g light brown soft sugar
• 3 medium eggs
• 200g self-rising flour
• 50g marmalade

Preparation:

1. Preheat the oven to 180°C. Line a 900g loaf tin with baking parchment.
2. Place the dried fruits, walnuts, mixed spice and brandy in a small saucepan and cook for 1-2 minutes until the liquid has been absorbed. Allow to cool slightly.
3. Whisk together the butter and sugar in a large bowl until pale and fluffy, whisk in the eggs 1 at a time. Stir in the flour and then the soaked fruits, spoon into the prepared tin and bake for 50-55 minutes or until a skewer comes out clean. Allow to cool before removing from the tin.
4. Warm the marmalade with 1 teaspoon water and brush over the cake, top with the walnut halves to decorate.

Ingredients

For the dough

• 3 egg whites (whipped till it forms stiff peaks)
• 1 egg
• 50g of oat flour
• 30g of ground walnuts
• 60ml of skimmed milk
• 1 pinch of pink salt
• Stevia or liquid saccharin

For the filling

• 100g unsweetened dates
• 60ml water
• 10g California walnuts
• 2 tablespoons cocoa powder

Preparation:

1. Soak the dates in hot water.
2. In a bowl, mix the egg, milk, and flour. Stir well and add a pinch of salt to the sweetener. You can also add a pinch of oregano and black pepper.
3. Incorporate the whipped egg whites, mixing with encircling movements until no lumps appear.
4. Preheat the oven to 180°C. Pour the mixture on the baking tray, lined with a non-stick base (parchment paper, a silicone sheet, etc.)
5. In 8-10 minutes, with heat up and down, the dough will be ready.
6. Take it out of the oven, let it cool a little, and remove it from the silicone base slowly so that it does not break.
7. Chop the walnuts finely
8. Crush the dates with a little water until you obtain a smooth dough. Add the cocoa powder and continue to grind so that it is well integrated. Finally, add the walnuts.
9. Spread the mixture on top of the sponge cake sheet and roll carefully to form a roll.
10. Wrap in plastic and let stand in the refrigerator for a few hours.
11. Decorate with melted chocolate and walnuts and serve.

Ingredients

Crust:

• 3 cups all-purpose flour
• 20 tablespoons cold butter, cut into 1/2-inch cubes
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 1/2 cup ice water

Filling:

• 3 pounds granny smith apples, peeled, cored and sliced 1/2-inch thick
• 1/4 cup butter
• 1 cup California walnuts, coarsely chopped
• 1/2 cup brown sugar
• 3 tablespoons corn starch
• 1 tablespoon cinnamon
• 1/8 teaspoon salt

Topping:

• 1 egg white, beaten
• 1 tablespoon granulated sugar

Preparation:

1. To prepare crust, place 1 cup flour, butter, sugar, and salt in a stand mixer fitted with paddle attachment. Cream together on low speed until a stiff paste forms. Add remaining flour and ice water and mix beat until a stretchy dough forms that pulls away from sides of bowl.
2. Divide dough in two pieces and shape each into a 6-inch disc; wrap with plastic and refrigerate for at least 1 hour or until firm.
3. To prepare filling, preheat oven to 220°C.Place walnuts on a baking sheet and toast for 5 to 7 minutes or until they’re lightly browned; remove from oven.
4. Place apple slices on a large rimmed baking sheet and dot with butter. Bake for 10 minutes, then stir and cook for 5 minutes more. Let cool.
5. Place walnuts in a large bowl with apples, brown sugar, corn starch, cinnamon and salt.
6. Roll dough 1/8-inch thick between two pieces of parchment or on a lightly floured clean work surface, Drape 1

Ingredients

Cake

• 1 cup water
• 1 cup butter
• 1/2 cup unsweetened cocoa powder
• 2 1/4 cups sugar
• 1 teaspoon vanilla extract
• 3 eggs
• 2 cups flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup buttermilk
• 1 cup California walnut halves and pieces

Chocolate Truffle Glaze

• 1/3 cup dark chocolate chips
• 3 tablespoons butter
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Toppings

• 1/2 cup coarsely chopped California walnuts

Preparation:

1. Preheat oven to 180°C. Lightly butter a bundt pan then dust with flour or cocoa powder. Turn pan, tapping as you turn, to coat the pan on all sides; tap out excess.
2. Melt together butter, water and cocoa powder in a small saucepan, over low heat, whisking until smooth; let cool.
3. Transfer to the bowl of a mixer and lightly beat in sugar, extract and eggs.
4. Mix together flour, baking powder, salt and baking soda in a medium bowl. Add about 1/3 of the dry ingredients to the chocolate mixture and beat on low speed to combine. Add half the buttermilk and beat again. Repeat steps ending with the flour mixture, mixing only until combined. Fold in walnuts.
5. Spread in prepared pan and bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. Let cool, then invert onto a serving plate or platter.
6. While cake bakes, melt chocolate, butter, milk and extract together until smooth. Let cool slightly to thicken, then drizzle over the cake. Immediately sprinkle with walnuts.
   Tips – To keep the walnuts from sinking, coat with a little flour or cocoa powder before adding to the cake batter.
   Cake will cook more quickly when baked in a dark coated pan.

Ingredients

• 150g of sugar
• 180g melted white chocolate
• 150g of powdered California Walnuts
• 20g of raisins
• 30g of whole California Walnuts
• 100g of blueberries
• Butter
• 1 square mold of 22 cm

To garnish:

• 60g Chantilly cream
• 20g California Walnuts
• 20g Blueberries
• Fresh mint

Preparation:

1. Soak the 30g whole walnuts in cold water. Let them hydrate well.
2. Heat the oven to 180ºC.
3. Beat the eggs and sugar with an electric mixer until a fluffy mixture is obtained. Add the melted white chocolate and the powdered walnuts, which will be “the flour” of our preparation.
4. On a mold greased with butter, pour the mixture and then add the raisins, blueberries and hydrated walnuts evenly, so that they will not burn with the heat of the oven, they will remain golden, but they will not get black.
5. Bake for 30 minutes. After this time, remove from the oven and let cool.
6. Unmould, cut into pieces and serve with a good piping of Chantilly cream, blueberries, walnuts and fresh mint.