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.


Walnut Apricot Rum-Truffles

Ingredients

  • 300g dark chocolate
  • 100g soft butter
  • 3 tablespoons cocoa + 4 tablespoons for dusting
  • 50g dried apricots
  • 50g California walnut kernels, finely chopped
  • 4 tablespoons rum

Preparation:

  1. Grate chocolate and mix with butter. Add cocoa powder, apricots, walnuts and rum and knead until it forms a sticky dough.
  2. Sprinkle plate with cocoa powder.
  3. For the rum truffle, take one tablespoon of dough between the palms of your hands, coat with cocoa and leave to cool in the refrigerator for at least four hours.


Walnuts-Marzipan-Snowballs with Cinnamon

Ingredients

  • 1 140g creamy honey (white honey)
  • 200g California walnuts
  • 6 tablespoons oats
  • 1-2 tablespoons Amaretto
  • 1.5 teaspoon cinnamon
  • Powdered sugar for decoration

Preparation:

  1. Finely grind the walnuts and mix with honey. Stir in cinnamon and Amaretto, and finely grind the oats and add as much as needed to make the mixture pliable.
  2. With moistened hands, cut out one spoonful of dough per snowball and form 30 small balls in total. Then, coat with powdered sugar.


Walnut Apple Crack with Honey Lemon Crema

Ingredients

  • 6 tablespoons butter
  • 2 large green apples, peeled, seeded and quartered
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 1/4 cup brandy
  • 1 teaspoon cinnamon
  • 1 tablespoon lemon juice
  • 1/2 cup California walnuts, coarsely chopped
  • 1 sheet frozen, thawed puff pastry

Honey Lemon Crema

  • 1/3 cup Mexican crema/sour cream
  • 1 tablespoon honey
  • 1 teaspoon finely grated lemon zest

Preparation:

  1. Preheat oven to 200°C and line a baking sheet with parchment paper.
  2. Unfold pastry and cut into 6 equal pieces. Place on baking sheet and bake for 20 minutes or until puffed and golden brown.
  3. While pastry is baking, slice apples 1/8-inch thick starting at the shorter end to make small slices. Melt butter in a large skillet over medium heat. Add apples and cook for 5 minutes. Add honey, brown sugar, brandy, cinnamon and lemon juice. Cook and stir for 10 minutes more or until apples are soft and sauce is thick and caramel-like (it will thicken more as it cools). Stir in walnuts.
  4. Mix Mexican crema with honey and lemon zest.
  5. Spoon apple mixture between puff pastry layers and crema. Drizzle with crema.


Berry Crumble with Walnuts

Ingredients

  • 600g mixed berries (i.e., raspberries, blueberries, currants and blackberries)
  • 2 packages of vanilla sugar
  • 50g California walnuts
  • 2 tablespoons flour
  • 2 tablespoons sugar
  • 2 tablespoons soft butter

Preparation:

  1. Sort out, rinse off and clean berries. Mix berries in with vanilla sugar and distribute into 4 ovenproof cups or bowls.
  2. Chop up walnuts finely. Mix together flour with walnuts, sugar and butter and make into crumble. Disperse the crumble evenly over the berries. Bake in a preheated baking oven at 200 degrees for 12-15 minutes.

Tip: You can serve Berry Crumble with vanilla ice or whipped cream as you like.


Quick Portuguese Style Custard Tarts

Ingredients

  • Butter for greasing
  • 40g custard powder
  • 3 tablespoons caster sugar (40g)
  • ½ teaspoon ground cinnamon, plus extra for dusting
  • 1 teaspoon vanilla bean paste
  • 2 medium egg yolks
  • 500ml whole milk
  • 50g California walnuts, chopped
  • 320g pack ready rolled puff pastry

Preparation:

  1. Preheat the oven to 220°C. Butter a 12-hole muffin tin.
  2. Place the custard powder, sugar, ¼ teaspoon cinnamon and vanilla in a medium saucepan and blend in the egg yolks and milk. Gently heat until just boiling, stirring until thickened, stir in half the walnuts and set aside.
  3. Cut the pastry in half and place 1 half on top of the other, sprinkle with ¼ teaspoon cinnamon and roll up tightly from the long edge like a Swiss roll. Cut this into 12 equal slices.
  4. Flatten each pastry round with the palm of your hand and roll out to a 10cm circle then press into the prepared tin. Fill each with the custard.
  5. Bake for 15-20 minutes until golden. Allow to cool before removing from the tin and sprinkle with extra cinnamon and remaining Walnuts.


Coffee & Walnut Mug Cake

Ingredients

  • 1 medium egg
  • 2 tablespoons milk
  • 3 tablespoons vegetable oil
  • 1 teaspoon instant coffee
  • 4 tablespoons self-rising flour
  • 4 tablespoons caster sugar
  • 25g California walnuts, chopped

Preparation:

  1. Beat the egg in a 350ml heatproof mug with the milk and oil. Blend the coffee with 1 teaspoon boiling water and add to the mug with the flour, sugar and all but 2 teaspoons walnuts, mix well to combine.
  2. Microwave on full power for 2-3 minutes or until a skewer comes out clean. Allow to cool.
  3. Sprinkle with reserved walnuts.


Walnut Kulfi

Ingredients

  • 750ml full-fat milk
  • ½ cup California walnuts, soaked overnight
  • 4 tablespoons sugar (5 if you prefer slightly sweeter)
  • 3 tablespoons whole wheat flour
  • 1/3 cup milk, plus 4 tablespoons milk
  • 100ml cream
  • ¼ teaspoon ground cardamom
  • Few strands of saffron
  • 2 tablespoon toasted walnuts, crushed

Preparation:

  1. Drain the soaked walnuts, then dry grind them to a coarse texture. Add 3-4 tablespoons of milk and grind to make a smooth paste.
  2. In another bowl, add the whole wheat flour. Using 1 tablespoon at a time, mix the flour with the 1/3 cup of milk to make a flowing liquid paste. Keep in mind to add the milk in batches, else lumps might form.
  3. In a heavy-bottomed pan, add milk and bring it to a boil on medium flame, stirring occasionally.
  4. Reduce the heat to low and add in the whole wheat paste, stirring continuously to avoid lumps. Increase heat to medium-low and cook till the milk in the pan thickens, for approx. 10-15 minutes, stirring constantly.
  5. Once the milk has thickened, add the sugar, saffron strands, cardamom powder, and walnut paste, and cook for another 10 minutes on medium-low.
  6. Add in the cream, and cook for another 5-10 minutes till the mixture consistency is a thick rabri-like consistency.
  7. Turn the flame off and allow the walnut kulfi mixture to cool down completely. Stir occasionally to avoid film forming on top.
  8. Once the mixture is completely cooked, pour into a freezer-friendly container with a lid, and chill in the freezer for 1-2 hours, till the edges start freezing.
  9. Remove from freezer and with a hand blender beat mixture for 1-2 minutes. You can also use a blender for this. 10. Pour the mixture into kulfi molds along with some chopped walnuts. Close the lid tightly and freeze for 8 hours or until the kulfi is set.
  10. To serve, dip the kulfi moulds in warm water (not hot) for 10-15 seconds till the edges loosen. The kulfi will easily release from mould. Serve on a plate garnished with chopped walnuts.


Walnut Tea Loaf

Ingredients

  • 100g dried apricots, roughly chopped
  • 75g dried figs, quartered
  • 75g pitted dates, roughly chopped
  • 2 tea bags
  • 2 medium eggs
  • 250g self-raising flour
  • 200g light brown soft sugar
  • 75g walnuts, roughly chopped, plus 12 whole walnuts

Preparation:

  1. Preheat the oven to 180°C. Grease and line a 1kg loaf tin.
  2. Mix together the fruit in a bowl and add the tea bags, pour over 300ml boiling water and leave to soak for 20 minutes, then discard the tea bags.
  3. Whisk together the eggs, flour and sugar in a large bowl and stir in the dried fruits plus all the liquid and the chopped walnuts. Pour into the prepared tin, arrange the whole walnuts on top and bake for 1 hour or until a skewer comes out clean, cover with foil if the top begins to get too dark.
  4. Allow to cool before removing from the tin.