Walnut Cake

Cook time 1 hour
Servings 8


2 medium pears, cored and finely sliced
2 tbs. brown sugar
6 egg yolks
250g of caster sugar
100g butter, melted
1 tbs. Eau de vie (pear or plum Liqueur or kirsch)
6 white eggs, whisked firmly
300g walnut, finely blended in a food process to form a coarse powder
½ teaspoon baking powder

Walnut Cake


Preheat the oven at 200 C

Grease a round 23cm mould and place a sheet of baking paper at the bottom, then neatly arrange the slices of pear on the base of the mould. Sprinkle with brown sugar.

Mix yolks and sugar until thick and pale. Now add the butter, alcohol, walnut meal and baking powder and mix together until smooth. Delicately fold in the egg white.

Pour the mixture over the pears in the mould. Bake for about 15-20 minutes. Now lower the temperature to 170C and for a further 20 minutes. Check with a skewer to make sure the cake is cooked.

When cooked allow to rest until the tin is cool enough to handle. Now to de-mould, flip the cake onto a plate. Serve with a crème Anglaise (custard), vanilla ice cream, or yogurt.