Walnut Christmas Loaf Cake

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.


Walnut Cake with Date Paste and Walnuts

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.


California Walnut Apple Pie

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


Caramel Apple Pie Bars

Ingredients

  • 1 3/4 cups California walnuts
  • 1 cup oat flour
  • 1/3 cup cold vegan butter, cubed
  • 1/4 cup coconut sugar
  • 3 tablespoons pure maple syrup
  • 1/8 teaspoon salt

Vegan Caramel:

  • 3/4 cup coconut cream
  • 1/4 cup maple syrup
  • 2 tablespoons coconut sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Filling:

  • 3 1/2 cups honey crisp apple slices (3 medium apples)
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon salt

Preparation:

  1. Preheat oven to 180°C and line an 8-inch square baking dish with parchment paper.
  2. Place all crust ingredients to a food processor and pulse for 30 seconds or until only small pieces of walnuts remain and the mixture sticks together when pinched. Set aside 1/3 of the mixture. Press the remaining into the prepared pan. Bake for 20 minutes or until the edges have started to brown.


Walnut Chocolate Bundt Cake

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.


California Walnut Praline Bread Pudding

Ingredients

Walnut Pralines:

  • 2/3 cup sugar
  • 1/3 cup brown sugar
  • 1/4 cup evaporated milk
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons butter
  • 113g California walnuts, roughly chopped and lightly toasted

Bread Pudding:

  • 500g French bread, cut into 3/4-inch cubes
  • 3 cups milk
  • 2 cups heavy whipping cream
  • 4 tablespoons butter
  • 1 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 2 cups sugar
  • 2 teaspoons vanilla extract

Nocello Sauce:

  • 1/4 cup butter
  • 1 cup brown sugar
  • 1/2 cup heavy whipping cream
  • 1/4 cup Nocello (walnut liqueur)
  • 1 teaspoon vanilla extract

Preparation:

  1. To prepare pralines, stir together sugar, brown sugar, evaporated milk and vanilla in a large heavy bottomed pot. Cook over medium-high heat until mixture reaches 120°C, stirring occasionally. Remove from heat and stir in butter. When butter is melted, stir in walnuts.
  2. Let cool until slightly thickened, then scoop onto a parchment-lined baking sheet using a 24-inch scoop. Let cool completely until firm, then coarsely chop.
  3. To prepare Bread Pudding, preheat oven to 180°C. Place bread cubes on a large baking sheet and bake for 5 to 7 minutes until lightly toasted but not brown. Transfer to a large bowl.
  4. Bring the cream, milk, butter, cinnamon and salt to a simmer in a large pot. Cook over medium heat until mixture reaches 100°C.
  5. Whisk together eggs, sugar and vanilla in a large bowl until sugar is mostly dissolved. Whisking constantly, slowly add hot milk mixture a ladle at a time. Continue to use all the milk mixture. Pour over bread cubes and let stand for 1 hour.
  6. Lightly grease a half hotel pan and pour in bread mixture. Sprinkle with half the pralines and lightly tuck under the surface. Cover with foil and bake for 30 minutes. Remove foil and bake for 15 minutes more or until puffed and golden brown.
  7. While pudding is baking, prepare Nocello Sauce. Melt butter in a small pot; add brown sugar, cream and vanilla. Cook for about 2 minutes to dissolve sugar, stirring frequently. Remove from heat and slowly stir in Nocello. Return to burner and let simmer over low heat for several minutes. Let cool completely, stirring occasionally.
  8. Serve squares of bread pudding in small bowls with about 1 1/2 to 2 tablespoons of sauce. Sprinkle with remaining pralines.


Gluten-Free White Chocolate and Walnut Bites with Blackberries

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.


Beetroot and California Walnut Cupcakes with Cream Cheese Frosting

Ingredients

For the cupcakes:

  • 12 cupcake cases
  • 170g vacuum-packed cooked beetroot
  • 2 eggs
  • 140ml walnut oil
  • 1 tea spoon vanilla essence
  • 170g plain flour
  • 1½ tea spoon baking powder
  • 3 table spoon cocoa powder
  • Pinch of salt
  • 70g soft brown sugar
  • 100g golden caster sugar
  • 3 table spoon chopped California walnuts

For the caramelised California walnuts:

  • 60g white caster
  • 1½ table spoon liquid glucose
  • 12 California walnut halves

For the caramelised California walnuts:

  • 60g white caster
  • 1½ table spoon liquid glucose
  • 12 California walnut halves

Preparation:

  1. Preheat the oven to 180°C.
  2. Place the beetroot, eggs, walnut oil and vanilla essence into a blender and blitz until smooth.
  3. Sift together the flour, baking powder, cocoa powder, salt, soft brown sugar and golden caster sugar into a large bowl.
  4. Whisk the wet ingredients into the dry with an electric hand whisk until fully combined. Stir the chopped California walnuts into the batter.
  5. Line a 12-hole muffin tray with cupcake cases and divide the cake batter between the cases. Bake in the oven for 15-20 minutes or until risen and cooked through, then leave aside to cool.
  6. Place the white caster sugar and liquid glucose into a small pan over a medium heat, swirling the pan from time to time until the sugar liquefies and turns a lovely golden caramel colour.
  7. Carefully dip the California walnut halves into the caramel, removing them individually with a spoon, and placing them on a sheet of baking parchment making sure they are separated. Leave aside to cool down.
  8. To make the frosting, place the butter into a large mixing bowl and whisk with an electric whisk until white and fluffy. Add the icing sugar, cream cheese and milk and whisk until just combined.
  9. Fit a piping bag with a large open nozzle and pipe a circle of icing on the top of each. Top each cupcake with a caramel-coated walnut to serve.


Beet And Chocolate Cake with Walnuts

Ingredients

  • 100g vacuumed and cooked beet
  • 125g California walnuts
  • 150g butter or margarine
  • 175g sugar
  • 1 sachet of vanilla sugar
  • 1 pinch of salt
  • 3 eggs (medium size)
  • 150g flour
  • 3 teaspoons baking powder
  • 4 tablespoons cocoa powder
  • Cocoa powder for dusting
  • Fat and flour for the baking tin
  • Baking paper

Preparation:

  1. Slice and puree the beet, chop the walnuts. Use a hand mixer to stir fat, 150g sugar, vanilla sugar, and salt until it has a creamy consistency. Add the eggs one after another. Combine flour, baking powder, and cocoa powder, and stir in alternately with the beet. Fold in 100g chopped walnuts.
  2. Put the mixture in a greased loaf pan dusted with flour (11 x 25 cm), and smoothen it. Bake for 45 minutes in a preheated oven at 175 degrees. Remove from the oven and let it cool on a cooling wreck.
  3. Meanwhile, melt 25g sugar in a small pan, caramelize the remaining nuts under stirring. Place the caramelized nuts on the baking paper and let them cool.
  4. Remove the cake carefully from the loaf pan and put it on the cooling wreck. Chop the caramelized nuts and place on the cake. Serve with whipped cream.


California Walnut Cranberry Cake

Ingredients

  • 800g cream cheese
  • 800g sugar
  • 8 Eggs
  • 1200g all-purpose flour
  • 30g baking powder
  • 800g soybean oil
  • 400g cranberries
  • 600g California walnuts

Preparation:

  1. Whisk cream cheese and sugar into light and creamy then stir in egg.
  2. Add flour, soybean oil, cranberry and California walnuts.
  3. Put in a mold and bake at 180°C and bake for 30 mins.
  4. Once done, demold and let it cool.