Walnut cake with sautéed pears, pecorino, and black pepper ice cream is a sophisticated and flavorful dessert that combines the rich, nutty flavor of walnuts with the sweet, juicy taste of pears, the salty sharpness of pecorino cheese, and the spicy kick of black pepper ice cream. This unique and elegant combination of flavors and textures is sure to impress your guests and leave them craving more. Let's walk through the steps of preparing this delightful dessert, starting with the walnut cake.
Check out the recipes below so you can choose the best recipe for yourself!
BLACK WALNUT CAKE RECIPE
Black Walnuts make an excellent cake that has become an old Southern favorite. Follow our easy, step-by-step, photo illustrated instructions to learn how to make it.
Provided by Steve Gordon
Categories Desserts
Time 55m
Number Of Ingredients 13
Steps:
- Sift your flour to have it ready. Set aside for now.
- Chop the black walnuts if needed.
- Place the butter in a large mixing bowl.
- Add the lard or shortening.
- Use a mixer to cream butter and shortening together for 3 minutes.
- Gradually add in the light brown sugar, mixing until smooth.
- Gradually add the granulated sugar, mixing until light and fluffy.
- Add eggs, one at a time, mix just until combined. Scrape down bowl as needed.
- Add flour, alternating with milk, beginning and ending with flour.
- Add butter nut flavoring, mix just until combined.
- Add the walnut pieces.
- Fold nuts into mixture by hand until combined.
- Grease and flour 3 - 8 inch cake pans.
- Divide batter between the 3 pans.
- Bake at 350F degrees for 20 - 30 minutes, or until cake tests done using a wooden toothpick.
- Remove from oven, place pans on wire rack and let cool for 10 minutes.
- Remove layers from pans, place layers on wire rack to cool completely.
- Black Walnut Butter Cream Frosting Instructions:
- Place the cream cheese, butter and flavoring in a large mixing bowl.
- Cream the ingredients together until smooth.
- Gradually add the confectioners' sugar. Stir slowly to avoid making a mess.
- Spread frosting between layers of cake, on sides, and on top.
- Enjoy!
WALNUT CAKE
Steps:
- Preheat the oven to 350 degrees F/180 degrees C. Grease an 8-inch/20-cm round cake pan and line with parchment paper.
- Grind the walnuts together with the breadcrumbs in a food processor. Put the egg whites in a large bowl for whisking. Whisk the yolks and granulated sugar in a bowl set over a saucepan of simmering water (without letting the bowl touch the water) until they have tripled in volume and become thick, pale and ribbony. Take the yolk mixture off the heat. Scatter the nut mixture over the yolk mixture, along with the chocolate, if using, then drizzle over the butter and espresso. Fold very gently to blend. Whisk the egg whites to stiff peaks. Stir a spoonful of whites into the batter to loosen it, and then gently fold in the remainder.
- Pour the batter into the prepared cake pan. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Remove from the oven and let cool on a wire rack before flipping the cake out onto a serving plate.
- Decorate with a sifting of confectioners' sugar and a few walnut halves. Some white blossoms look nice, too. Serve small portions of cake with whipped cream and chocolate shavings or with coffee ice cream.
WALNUT CAKE WITH SAUTéED PEARS, PECORINO, AND BLACK PEPPER ICE CREAM
Categories Cake Ice Cream Machine Cheese Citrus Dairy Egg Fruit Nut Dessert Bake Freeze/Chill Sauté Pear Walnut Chill Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 25
Steps:
- Make ice cream:
- Combine milk, cream, peppercorns, and salt in heavy large saucepan. Bring just to simmer. Whisk yolks and sugar in medium bowl. Gradually whisk hot milk mixture into yolk mixture. Return to saucepan and stir constantly over medium heat until mixture is thick enough to coat back of spoon, about 3 minutes (do not boil). Strain custard into medium bowl; cover and refrigerate until cold, about 4 hours.
- Do ahead: Can be made 1 day ahead. Keep chilled.
- Transfer custard to ice cream maker and process according to manufacturer's instructions. Transfer ice cream to container; cover and freeze.
- Make walnut cake:
- Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Process walnuts and powdered sugar in processor until nuts are finely ground. Transfer to large bowl. Add almond flour, all purpose flour, and salt. Using electric mixer, beat egg whites and vanilla extract in large bowl until frothy. With mixer running, gradually add brown sugar and beat until stiff peaks form. Stir 1/3 egg-white mixture into flour mixture. Fold in remaining egg-white mixture in 2 additions. Pour into prepared pan. Bake cake until tester inserted into center comes out clean, about 27 minutes. Cool cake in pan on rack.
- Sauté pears:
- Melt butter with sugar and honey in heavy extra-large skillet over medium-high heat. Add pears and cook until liquid evaporates and pears are golden brown, about 15 minutes. Stir in brandy and lemon juice.
- Cut cake into 8 pieces. Place cake on plates. Arrange shaved cheese on side of plates. Top with sautéed pears and scoop of black pepper ice cream.
WALNUT CAKE WITH SAUTEED PEARS AND CINNAMON CREAM
An easy cake to make, this is lovely topped with spice-scented sautéed pears and sweetened cinnamon-spiced whipped cream.
Provided by Barbara Scott-Goodman
Yield Serves 6 to 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F. Lightly butter and flour a 9-inch round cake pan and tap out the excess flour.
- To prepare the cake, in a bowl, combine the flour, baking powder and salt and whisk 8 to 10 times until well mixed.
- Using an electric mixer set on medium-high speed, cream the butter and sugar. Add the egg yolks and beat until smooth. Add the dry ingredients in 3 or 4 batches, alternating with the milk and ending with the dry ingredients. Stir well and fold in the nuts and vanilla.
- Using an electric mixer set on medium-high speed, beat the egg whites until they hold stiff peaks. Fold the whites into the batter just until mixed. Spread the batter in the cake pan. Bake in the center oven rack for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Turn out onto a wire rack to cool.
- To prepare the pears, in a sauté pan or skillet, melt the butter over medium-high heat and cook the pears, stirring, for about 5 minutes, or just until softened. Sprinkle with the sugar. Add the cinnamon, nutmeg and lemon juice and mix well. Cover to keep warm.
- To make the cream, using an electric mixer set on medium-high speed, whip the cream and sugar until the cream is thick but not dry. Add the cinnamon and continue whipping until the cream is the desired consistency. Serve the cake topped with the pears and cream.
WALNUT PEAR COFFEE CAKE
This moist coffee cake goes great with a cup of coffee at breakfast but also makes a delicious snack or dessert. When I bring it to work, it disappears in minutes. -Darlene Spalding, Lynden, Washington
Provided by Taste of Home
Time 1h20m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine the walnuts, brown sugar and cinnamon; set aside. Place flour in a small bowl; cut in butter until mixture resembles coarse crumbs. Stir in 3/4 cup of nut mixture; set aside for topping. Set aside remaining nut mixture for filling., In a small bowl, toss pears with lemon juice; set aside. In another bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition. , Spread two-thirds of the batter into a greased 9-in. springform pan. Top with the reserved nut mixture, pears and remaining batter. Sprinkle with walnuts and reserved topping mixture. , Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool for 1 hour before cutting.
Nutrition Facts : Calories 430 calories, Fat 25g fat (10g saturated fat), Cholesterol 79mg cholesterol, Sodium 265mg sodium, Carbohydrate 46g carbohydrate (26g sugars, Fiber 2g fiber), Protein 8g protein.
PEAR AND WALNUT CAKE
Make and share this Pear and Walnut Cake recipe from Food.com.
Provided by Renee Ferraz
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Butter and flour a 9x13 inch baking pan.
- Sift first 5 ingredients into medium bowl.
- Using electric mixer, beat brown sugar, oil, eggs, sugar, water and vanilla in large bowl until very smooth.
- Blend in dry ingredients.
- Stir in pears and walnuts.
- Pour batter into prepared pan and bake about 55 mins.
Nutrition Facts : Calories 368.3, Fat 13.8, SaturatedFat 1.9, Cholesterol 52.9, Sodium 231.4, Carbohydrate 58.5, Fiber 3.2, Sugar 37.8, Protein 4.7
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and prevent any mishaps.
- Use fresh, high-quality ingredients: The better the ingredients, the better the cake will taste. If possible, use organic or locally sourced ingredients.
- Don't overmix the batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.
- Bake the cake in a preheated oven: This will help the cake rise evenly.
- Don't open the oven door during baking: This can cause the cake to fall.
- Let the cake cool completely before frosting it: This will help prevent the frosting from melting.
- Store the cake in an airtight container at room temperature for up to 3 days: You can also freeze the cake for up to 2 months.
Conclusion:
This walnut cake with sautéed pears, pecorino, and black pepper ice cream is a delicious and unique dessert that is perfect for any occasion. The cake is moist and flavorful, the pears are sweet and juicy, and the ice cream is creamy and tangy. This cake is sure to impress your guests.
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