Walnut sponge with pears and cranberries recipe
Walnut Sponge with Pears and Cranberries recipe
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|For the cake:|
|150 g||caster sugar or icing sugar|
|200 g||walnuts, finely ground|
|1 tsp||baking powder (heaped)|
|For the topping:|
|250 g||cranberries, canned or from the glass|
|200 g||single cream|
|cocoa powder, optional, to dust|
|walnut halves, to garnish|
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.
ca. 45 min
Grade of difficulty:
Calories per portion:
Reference: Walnut sponge with pears and cranberries recipe
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