[Michel Bras Recipe] WALNUT CAKE AND PEARS IN HONEY & VANILLA SYRUP – Enjoy the harvest season with seasonal and flavorful nuts and fruits

P1070306.jpg

As a child, I was fascinated by the magical colors I would find in the walnut liqueur that our grandmother made in the fall. They were an almost perfect black. I love peeling fresh walnuts, take out the fruit without damaging it, remove the skin, and just enjoy the fresh nut with bread.

The pear is another gift from fall. Centuries ago, the Romans ate it raw, cooked, and even made pear wine and vinegar with it.

Enjoy the combination of autumn nuts and fruits with these simple recipes which bring out the best out of both.

You will enjoy the rich and wonderful flavor hidden under their simplicity…

 

WALNUT CAKE

So easy and quick, yet so tasty…A perfect cake for morning coffee or afternoon snack too.

INGREDIENTS

4 1/4 (120 g) 2 to 3 whole eggs

9 tbsp (125 g) softened butter

1 tbsp (30 g) grated walnuts

1 tbsp (30 g) crushed walnuts

1/2 cup (100 g) sugar

1 cup (100 g) flour

1 tsp (3 g) baking soda

2 tsp (10 g) coffee extract

P1070242.jpg

EQUIPMENT

Electric mixer, spatula, 9 in. (22 cm) aluminum pan, parchment paper, baking sheet

PREPARATION

Put the eggs with their shell in lukewarm water for 5 minutes.

Grate half of the walnuts with a grater, crush the other half with a knife.

P1070245.jpg

P1070254.jpg

P1070267.jpg

Whip the softened butter, walnuts and sugar for 5 minutes. Add the eggs, one at a time. Beat for 3 more minutes. Add the coffee extract. Gently fold in sifted flour and baking soda. Butter the pan and dust it with sugar. Fill it up to three-quarters with the batter.

P1070268.jpg

P1070276.jpg

BAKING

Put the mold on the baking sheet, cover it with parchment paper, and place in a preheated 350℉ (180℃) oven for 15 minutes. Remove the paper, and bake for another 40 to 50 minutes at 325℉ (160 ℃). Insert a skewer to check the cake is done. If the skewer comes out clean, the cake is ready.

Remove the cake from the oven, and let it cool completely.

P1070296.jpg

An easy yet delicious cake, well kept in the freezer too, you could double the portions and bake 2 pieces at once.

POACHED PEARS in HONEY and VANILLA SYRUP

A mellow and sweet autumn harmony

 

INGREDIENTS

1,5 lb pears

1/2 cup of water

1/4 cup of honey

1/4 cup granulated sugar

1 vanilla bean

1 lemon

P1070265.jpg

PREPARATION

Start by preparing the syrup. Split the vanilla bean lengthwise and scrape the seeds. Place sugar, water, honey and vanilla seeds and pod in a small saucepan with lemon juice and stir. Bring to medium heat and wait until sugar is dissolved in boiling water.

P1070281.jpg

Peal the pears, remove the core but leave the peduncle. Cut them into 4 or 8 wedges depending on their size. While cutting, rub each pieces with lemon to prevent oxidation. Remove the vanilla bean from the pan and put the pears in the syrup. Place a smaller lid on top a they should be immersed in the liquid. Reduce to low heat to keep the flavors, and simmer for about 10 minutes until it thickens. Cook over a simmer to preserve the fruits shape and flavors. Remove from heat before the fruits are done as they will continue to cook in the warm syrup. Check the right texture with a skewer.

Let them cool, and store them in the fridge.

P1070287.jpg

P1070291.jpg

PRESENTATION

Serve the pears with some syrup on a plate, with slices of walnut cake.

You could also decorate with a few drops of coffee extract or sift some icing sugar to enhance the autumn colors…

P1070314.jpg

Bon appétit!

Advertisements

2 thoughts on “[Michel Bras Recipe] WALNUT CAKE AND PEARS IN HONEY & VANILLA SYRUP – Enjoy the harvest season with seasonal and flavorful nuts and fruits

  1. I loved the post..the pictures as it happens with me all the time when im here..i think ill make this soon..i have one question reading the recipe..What do u mean by “Coddle the eggs in their shell for 5 minutes?” is it like i have to warm the eggs in lukewarm water? i wonder why..Will the temp of the water start to denature the egg protein which will help in achieving a certain texture…or i was thinking by warming the eggs slightly we can achieve a stable lighter volume while beating it later..its just my curious mind 🙂 i hope to hear from you , Merci 🙂

    Like

    1. Thank you for your message!We clarified the recipe by indicating to put the eggs in lukewarm water for 5 minutes. Warming the eggs will reduce their viscosity, helping them to blend in better, and also achieving more stable volume when beaten as you wrote. We hope you will enjoy the recipe!

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s