Walnut and Pear Cake (Gluten Free)
with salted caramel
Ingredientes
For the cake:
- 5 egg yolks
- 100 g light brown sugar
- 100 g white sugar
- 200 g walnut flour
- 80 g walnuts (coarsely chopped)
- 2 pears (peeled and chopped into cubes)
- 1 tbsp Port wine
- 1 tsp cinnamon powder
- 9 egg whites
Salted caramel:
- 100 g white sugar
- 50 ml water
- 150 ml heavy cream
- 1 tbsp unsalted butter
- 1 tsp fleur de sel
Preparação
For the cake:
- Preheat the oven to 180 º C.
- Beat the yolks with the sugars until you have a paler mixture.
- Add the Port wine and cinnamon. Mix a little more.
- In a food processor, blitz 200 g of walnuts to get a flour-like consistency. Coarsely chop the remaining nuts with a knife.
- Add the walnuts to the mixture and beat once more.
- In the mixer, beat the egg whites to stiff peaks.
- Carefully fold the egg whites into the mixture, without overmixing.
- Spread the cake batter in a rectangular cake pan (mine is about 28 x 15 cm), previously greased.
- Bake for about 35 to 40 minutes, or until a skewer inserted in the center of the cake comes out dry.
- Let the cake cool down for a few minutes, then unmold on a serving plate.
For the salted caramel:
- In a pan mix the sugar and water.
- Bring over medium heat until it starts to caramelize.
- Pour in the cream slowly, mixing carefully.
- Keep mixing until the caramel sauce thickens a little.
- Stir in the butter and salt.
- Transfer the caramel to a clean container and let it cool down.
- When it is time to serve the cake, spread the caramel sauce on top.