WALNUT AND ALMOND CAKE WITH ORANGE-POMEGRANATE COMPOTE
Provided by Evan Kleiman
Categories Food Processor Mixer Citrus Egg Fruit Nut Dessert Passover Kosher Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free
Yield Makes 10 to 12 servings
Number Of Ingredients 17
Steps:
- For cake:
- Preheat oven to 350°F. Brush 13x9x2-inch metal baking pan with oil. Combine walnuts, almonds, and cake meal in processor; grind nuts finely.
- Using electric mixer, beat egg yolks, lemon peel, orange peel, cinnamon, and salt in large bowl until beginning to thicken, about 3 minutes. Gradually add 1/2 cup sugar, beating until very thick and light in color, about 2 minutes longer. Beat in orange juice; fold in nut mixture. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff but not dry. Fold egg whites into yolk mixture in 3 additions.
- Transfer batter to prepared pan. Bake cake until puffed and deep golden and tester inserted into center comes out clean, about 35 minutes. Cool cake in pan on rack (center of cake will fall).
- For syrup and compote:
- Place large sieve over bowl. Cut off all peel and pith from oranges. Working over sieve, cut oranges between membranes to release segments into sieve. Squeeze any juice from orange membranes over. Let oranges drain while preparing syrup.
- Bring pomegranate juice, sugar, lemon juice, and reserved orange peel to boil in medium saucepan over medium-high heat, stirring until sugar dissolves and thin syrup forms. Remove from heat.
- Holding orange peel back with spoon, pour 3/4 cup syrup into small bowl. Spoon over cake; let stand at least 1 hour.
- Add drained orange juice to remaining syrup in pan. Boil syrup with peel until reduced enough to coat spoon, about 8 minutes. Discard peel. DO AHEAD Cake can be made 1 day ahead. Cover and let stand at room temperature. Place orange segments in bowl. Cover and refrigerate orange segments and syrup separately.
- Add syrup to orange segments; let compote stand 15 minutes. Trim edges of cake. Cut cake lengthwise into 2 1/2-inch-wide strips. Cut strips on diagonal into diamonds; place on plates. Spoon compote over and serve.
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butterflies squad
[email protected]This cake was easy to make and turned out beautifully. It was a big hit at my party.
Lacey Rey
[email protected]I loved the combination of walnuts and almonds in this cake. The orange and pomegranate compote was also a great addition.
Medrine Campbell
[email protected]This cake was a bit dry, but the compote helped to add some moisture. Overall, it was a good cake.
Rehman Rehman Ali
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best cake he's ever had.
Daveyah Taylor
[email protected]This cake is amazing! The flavors are perfect and the texture is so moist. I will definitely be making this again.
Hope Kondowe
[email protected]I had some trouble getting the cake to rise properly, but the flavor was still good. I think I might have overmixed the batter.
Leisa Kershaw
[email protected]This cake was a bit too sweet for my taste, but it was still good. I would make it again with less sugar.
Nayia Hoar
[email protected]I'm not a big fan of walnuts, but I really enjoyed this cake. The almonds and orange flavor were really prominent.
kyalimpa esther
[email protected]This cake was easy to make and turned out beautifully. It was a big hit at my party.
bekki Garv13 (Garv)
[email protected]I loved the combination of walnuts and almonds in this cake. The orange and pomegranate compote was also a great addition.
Shannon Conroy
[email protected]This cake was a bit dry, but the compote helped to add some moisture. Overall, it was a good cake.
Catherine Apophia
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best cake he's ever had.
Raymond Waddell
[email protected]This cake is amazing! The flavors are perfect and the texture is so moist. I will definitely be making this again.
Farhan Khosa
[email protected]I had some trouble getting the cake to rise properly, but the flavor was still good. I think I might have overmixed the batter.
shoket alli
[email protected]This cake was a bit too sweet for my taste, but the compote was delicious. I would make it again with less sugar.
jalen mcbean
[email protected]I love this cake! It's so moist and flavorful. The orange and pomegranate compote is the perfect finishing touch.
tanji simmons
[email protected]This cake was easy to make and turned out beautifully. The flavors were well-balanced and the cake was moist and tender. The compote was a great addition and added a nice tartness to the cake.
Arcadius K
[email protected]I made this cake for a party and it was a huge hit! Everyone loved it. The cake was so moist and the compote was delicious. I will definitely be making this cake again.
Cj Smart
[email protected]This cake was absolutely delicious! The combination of walnuts, almonds, orange, and pomegranate was perfect. The cake was moist and flavorful, and the compote was the perfect finishing touch. I will definitely be making this cake again.