Semolina Walnut Cake with Sour Cherry Compote |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Active time: 30 min Start to finish: 1 1/4 hr Ingredients:
1/2 cup semolina flour |
1/2 cup all-purpose flour |
1 1/3 cups walnuts (4 oz), chopped |
1/2 teaspoon salt |
1 stick (1/2 cup) unsalted butter, softened |
2/3 cup sugar |
2 teaspoons finely grated fresh orange zest |
4 large eggs |
2/3 cup water |
1/2 cup sugar |
2 tablespoons fresh orange juice |
1 tablespoon honey |
2 teaspoons fresh lemon juice |
accompaniment:sour cherry compote |
Directions:
1. Make cake: Preheat oven to 350°F.
2. Pulse flours, 1 cup walnuts, and salt in a food processor until nuts are finely chopped.
3. Beat together butter, sugar, and zest in a large bowl with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Stir in nut flour and spread batter evenly in a buttered 8-inch square metal pan. Sprinkle evenly with remaining 1/3 cup walnuts.
4. Bake in middle of oven until golden and a tester comes out clean, 30 to 35 minutes. Transfer pan to a rack. Make syrup while cake bakes:
5. Simmer all syrup ingredients in a 1-quart saucepan, stirring until sugar is dissolved, 10 to 15 minutes, or until slightly thickened. Finish cake:
6. Evenly brush warm syrup over hot cake and cool completely in pan on rack. Cut into diamonds.
7. Cooks' note: Cake may be made 1 day ahead and kept, covered, at room temperature.
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