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Walnut Cake With Fresh Cream and Caramelized Oranges

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Orange treat

Orange treat

Ingredients

Serves: 6-8

Metric Cups

For the Walnut Cake

  • 2 tablespoons orange liqueur
  • 250 grams unsalted butter
  • 250 grams dark chocolate
  • 6 eggs (separated in yolks and whites)
  • 100 grams sugar
  • 3 tablespoons flour
  • 125 millilitres walnuts (cut into pieces)
  • 2 tablespoons orange zest
  • 500 grams fresh cream

For the Caramelised Oranges

  • 125 millilitres sugar
  • 250 millilitres water
  • 4 orange rings

For the Walnut Cake

  • 2 tablespoons orange liqueur
  • 9 ounces unsalted butter
  • 9 ounces bittersweet chocolate
  • 6 eggs (separated in yolks and whites)
  • 4 ounces sugar
  • 3 tablespoons flour
  • 4⅖ fluid ounce walnuts (cut into pieces)
  • 2 tablespoons orange zest
  • 18 ounces fresh cream

For the Caramelised Oranges

  • 4⅖ fluid ounce sugar
  • 8⅘ fluid ounce water
  • 4 orange rings

Method

Walnut Cake With Fresh Cream and Caramelized Oranges is a community recipe submitted by Sandy_ and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • In a mixer whip the egg whites until they become fluffy and soft.
  • Add dark chocolate, butter and orange pieces in a bowl and place it on a ben marie until they melt. When it does, take it away from the fire, pour the liquer and stir until it gets a bit cool.
  • As the mixture is cooling down, in a mixer add the six egg yolks and sugar until it becomes creamy. When you achieve that you add the chocolate mixture, flour and walnuts.
  • Take the mixture out of the mixer, place it in a bowl and gradually mix the beaten egg whites.
  • Spread some butter in a form, place the mixture in the over for 35 minutes at 170 degrees c.
  • Whip the fresh cream in a mixer and when the cake gets cold, put it on top of it until it's covered.
  • For the caramelised oranges:
  • Heat 1/2 cup of sugar and 1 cup of water in a pan and then add the orange rings.
  • Let them set for 5-6 minutes and then add them on top of the cake. Enjoy.
  • In a mixer whip the egg whites until they become fluffy and soft.
  • Add bittersweet chocolate, butter and orange pieces in a bowl and place it on a ben marie until they melt. When it does, take it away from the fire, pour the liquer and stir until it gets a bit cool.
  • As the mixture is cooling down, in a mixer add the six egg yolks and sugar until it becomes creamy. When you achieve that you add the chocolate mixture, flour and walnuts.
  • Take the mixture out of the mixer, place it in a bowl and gradually mix the beaten egg whites.
  • Spread some butter in a form, place the mixture in the over for 35 minutes at 170 degrees c.
  • Whip the fresh cream in a mixer and when the cake gets cold, put it on top of it until it's covered.
  • For the caramelised oranges:
  • Heat 1/2 cup of sugar and 1 cup of water in a pan and then add the orange rings.
  • Let them set for 5-6 minutes and then add them on top of the cake. Enjoy.
  • Tell us what you think