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Monday, March 17, 2014

Walnut Date Cake (Flourless)

This walnut cake is prepared with ground walnuts instead of flour and so its a great way to get all your healthy fats in every bite. The dates gives the cake ample sweetness that is absolutely devour-able and keeps it nice and moist. If your dates are too sweet, you can even cut down the sugar. You can have it for your breakfast with some fruits or as an dessert with a dollop of your favorite ice-cream. One more thing, if you hate to eat the whole dates, then this is a must try for you. Yup, you read it right. And here goes the recipe,

3 cups raw Walnuts
3/4 cup Dates (finely chopped)
4 Eggs (separated
1/2 cup Sugar
2 tsp Orange zest (finely grated)
3/4 tsp Cinnamon powder
1 tsp Vanilla extract
1 pinch Salt

 How to:

  • Preheat the oven to 350 degrees and coat a spring foam cake pan with the cooking spray.

  • Separate the egg yolks and egg whites.

  • Pulse together the walnuts, cinnamon powder and 1/4 cup of sugar. (Fine ground, not powdery ground)

  • In a small bowl, whisk together the egg yolks, orange zest and vanilla test.

  • In a stand mixer, beat the egg whites until foamy and add the remaining 1/4 cup of sugar until soft peaks form.

  • Now fold the yolk mixture and dates to the beaten egg whites. 

  • Then add the walnut mixture in thirds and fold until evenly mixed.

  • Scrape the batter into the prepared pan and bake for 22-25 mins.

  • Let the cake cool in the pan for 10 mins. And then gently run a knife around the edges and loosen the cake.

  •  Let it cool completely before slicing. Serve the cake with some whipped cream and garnish with chopped walnuts.

Tuesday, December 3, 2013

Chewy Walnut Brownie

A rich, moist and chocolatey dessert mixed with walnuts that is perfect for a chocolate lover. The texture of the brownie is like a cross between cake and cookie. This shiny and cracked top of the brownie shows that you baked it just right. You can achieve the chewiness by letting the brownie cool completely before slicing. A fool proof dessert that will be hit for sure. Here goes the recipe,

1 3/4 cups All Purpose flour
2 cups granulated White Sugar
1 cup Walnuts
1/3 cup Dutch-processed Cocoa
2 oz 60% Ghiradelli Bittersweet Chocolate (finely chopped)
1 1/2 tsp Instant Espresso
4 tbsp Unsalted Butter (melted)
1/2 cup + 2 tbsp Vegetable/Canola Oil
2 large Whole Eggs
2 large Egg yolks
1/2 cup + 2 tbsp Boiling water
2 tsp Vanilla Extract
3/4 tsp Salt

How to:
  • Spread the walnuts in a sheet pan and roast'em for 6-8 mins in a 350 degree oven. Let it cool, chop and keep aside.

  • Place oven rack to the lowest position and preheat oven to 350 degrees. 
  • Fit aluminum foil into a 13 x 9-inch glass baking pan by pushing it into the corners and up sides if the pan, allowing excess foil to hang on the sides.
  • Sift together the flour and salt and keep aside.
  • In a large bowl with boiling water, whisk the cocoa powder and espresso until smooth.

  • Add the unsweetened chocolate and whisk until its completely melted. 

  • Whisk in butter and oil, followed by eggs, egg yolks and vanilla until smooth.

  • Whisk in sugar until fully incorporated. 

  •  Mix the flour and salt with a rubber spatula until well combined and fold in the chopped walnuts.

  • Scrape the batter into the foiled baking dish and bake for 30-32 mins.

  • Transfer the pan to a wire rack and cool for 10 mins, then remove it from the pan to avoid over baking.

  •  Let cool for 1 hr before slicing into any desired size.

  • Store in a airtight container at room temperature for up to a week.


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