St Andre Walnut Cake Food

ST. ANDRE CAKE

Steps:

• Heat oven to 350 degrees. Butter an 8-inch round pan, and line with parchment paper. Butter paper, and lightly dust with flour. Place 1 cup walnuts and 3 tablespoons sugar in a food processor, and finely grind. Transfer to a bowl. Sift flour over nut mixture. Mix well to combine.
• In medium bowl, beat butter with a wooden spoon or rubber spatula until soft and creamy; set aside. In bowl of an electric mixer fitted with the whisk attachment, combine remaining 1/2 cup sugar, eggs, and kirsch on medium speed until light, fluffy, and doubled in volume, 7 to 8 minutes. Place 1 tablespoon egg mixture into beaten butter, and mix with rubber spatula.
• Sprinkle one-third of the ground nut mixture over beaten eggs, and gently fold in. Repeat process, folding in remaining nuts in 2 batches. Add reserved butter mixture, and fold in evenly.
• Pour batter into prepared pan and bake until cake pulls away from sides of pan, about 30 minutes. Cool on a rack.
• Heat jam and cognac in a small saucepan over medium heat to liquefy. Strain through a fine sieve, and cool slightly.
• Transfer cake, right side up, to a serving plate or pedestal. Tuck paper under edges of cake. Pour glaze onto cake. Using an offset spatula, spread glaze over top and sides of cake. Remove paper. Serve with whipped cream.

TRADITIONAL COFFEE AND WALNUT CAKE

Steps:

• Preheat over to 180 degrees Celcius and prepare two 8 inch sandwich tins. Sift together dry ingredients and set aside.
• Beat butter until soft, then cream with sugar and coffee (I use an electric whisk for this bit). When fluffy and well-mixed, add the eggs one at a time, beating well.
• Fold in dry ingredients using a wooden spoon and mix until combined, being really careful not to over-mix. Stir in walnuts.
• Put in prepared tins and bake approx 25-30 mins until evenly browned and a skewer comes out clean. Don't open oven door too soon or the cakes won't rise properly. Once baked, allow to cool in tins 10 minutes, then turn out onto a wire rack to cool completely.
• Once the cakes are cool, beat the butter for the buttercream with the coffee, then sift in the icing sugar. You might need to use more or less to get the right consistency. Sandwich the cakes together. In another bowl, sift the icing sugar for the top of the cake, and slowly add enough coffee to make a runny (but not so much it runs of the cake!) icing, and spread over the top of the cake. Decorate with walnut halves. Enjoy with a cup of coffee :).

APPLE WALNUT CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease 12 cup bundt pan and dust with flour.
• Combine sugar, oil, eggs and vanilla in bowl and blend.
• Stir in walnuts.
• Sift flour, cinnamon, baking soda and salt in large bowl.
• Add to sugar mixture and blend.
• Stir in 1/2 to 3/4 inch diced peeled apples.
• Pour into pan.
• Bake one hour.
• Cool ten minutes before removing from pan.

ST. ANDRE WALNUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 9 inch round cake pan with vegetable oil spray, and line the bottom with parchment paper.
• In a medium bowl, whip the eggs and sugar together until light. Stir in the vanilla and raspberry sauce. Toss the flour together with the walnuts, fold into the egg mixture. Pour into the prepared pan. Tap the pan firmly on the counter to remove air bubbles.
• Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool cake in pan for 10 minutes before inverting onto a wire rack to cool completely. In a small saucepan, stir together the apricot preserves and brandy over medium heat until soft and liquidy. Strain and pour over cooled cake. Whip cream together with confectioners' sugar and vanilla until soft peaks form. Serve cake with a big dollop of whipped cream on the side.