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Black Walnut Cake Recipe
By Craig Baker, Chef/owner of the Local Pub & Eatery
1 3/4 cups all purpose flour
2 tablespoon baking powder
2 cups roasted black walnuts, finely chopped
3 large eggs
3/4 cups sugar
7 tablespoons of unsalted butter, melted and cooled to room temperature
1/4 cup of brewed espresso
1/4 cup whole milk
2 tablespoons light rum
1 tablespoon extra virgin olive oil
1 teaspoon vanilla extract
8 Amaretti cookies, crushed
Directions: Preheat oven to 375 degrees. Sift flour and baking powder together. Pulse roasted black walnuts in a food processor till they are ground fine, but not powdered. Beat eggs and sugar together until completely combined, then add the next six ingredients. Mix in a stand mixer and slowly and add the ground walnuts and the crushed Amaretti cookies. Stop mixer and add all the flour at once and mix on low just till the flour is incorporated. Pour mixture into a 9” greased cake pan and bake for 40-45 minutes.
This dessert is great with fresh whipped cream and served with coffee or any cordial. Prep time and cook time is about one hour and five minutes. Chef Baker recommends garnishing the cake with powdered sugar and a drizzle of creme anglaise.
Black Walnut Foraging Tips
By Becky Hostetter, Chef/Co-owner of Duos
>> Here are a few of our favorite (amateur) Black Walnut video tutorials:
Recommended tool to get to nut meat: a hammer
Recommended tool to get to nut meat: metal conduit hanger
Recommended tool to get to nut meat: a pickup truck
Recommended tools to get to nut meat: pocket knife and a vice
Photo by Tony Valainis
This web extra appeared as a companion piece to our "Discovery: Black Walnuts" article in the October 2012 issue.
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