Walnut sponge with pears and cranberries recipe

Walnut Sponge with Pears and Cranberries recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Walnut Sponge with Pears and Cranberries recipe is a delightful dessert that combines the rich flavors of walnuts, juicy pears, and tangy cranberries. This recipe creates a light and fluffy sponge cake infused with the nutty taste of walnuts. Topped with sweet and caramelized pears, as well as tart cranberries, this dessert is a perfect balance of flavors. It's an easy-to-make recipe that will impress your guests with its elegant presentation and delicious taste.

Keywords: walnut sponge, pears, cranberries, dessert, fluffy

Walnut sponge with pears and cranberries recipe details

Walnut sponge with pears and cranberries recipe, recipe Rating: 4.7
Number of votes:126 

Ingredients

	For the cake:
4	eggs
150 g	caster sugar or icing sugar
200 g	walnuts, finely ground
1 tsp	baking powder (heaped)
	For the topping:
2	pears,
½ cup(s)	water
½	lemon, juiced
250 g	cranberries, canned or from the glass
200 g	single cream
	cocoa powder, optional, to dust
	walnut halves, to garnish

Instructions

Preheat the oven to 150°C. Line the bottom of a spring form (26cm) with parchment paper.

Separate the eggs. Whisk the egg yolk and the sugar in a bowl until thick and pale in colour. Whisk the egg whites until stiff, then spoon on top of the yolk mixture. Combine the ground walnuts with the baking powder and spoon on top of the egg whites. Then fold in the beaten egg whites and walnuts. Spoon the dough into the spring form. Transfer into the preheated oven on the second rack from the bottom and bake for 40-45 minutes.

In the meantime, peel and core the pears and divide each into 16 slices. Cook in a saucepan covered with water and lemon juice for 8-10 minutes. Remove the pears from the saucepan and allow to cool completely.

After the baking time, remove the spring form from the oven, then allow the sponge to cool for 5-8 minutes in the form. Loosen the cake with a sharp knife off the spring form, open the spring form and transfer the cake onto a wire rack. Remove the parchment paper and allow the cake to cool.

Mix the cranberries until smooth. Whisk the cream until stiff, then set aside 1/3 of it for garnishing. Evenly divide on the cake first the cranberries then the whipped cream. Arrange the pear slices circular and slightly overlapping on top. Garnish the cake with a border of the reserved whipped cream and with walnut halves. Dust with cocoa powder if desired.

Preparation time:
ca. 45 min
Grade of difficulty:
medium
Calories per portion:
292 kcal