• 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


  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.