"The kitchen is a country in which there are always discoveries to be made." Grimod de la Reyniere
I don't know how many of you out there want to cook/bake something when you are feeling bored or upset. Well I do. Only last Friday, in the afternoon I ranscaked my fridge and cupboards to see if I had something to make these delish pastries the recipe of which I had read in a book in the library a couple of weeks back (yes yes,I read cook-books in the library!). :D
Having found all the ingredients I put on my chefs' hat and began work. In no time I was tired yet happy,looking at the wonderful pastries I felt a certain warmth run through my veins. The experiences in the kitchen are very theraupatic.
This dessert is of french origin.
French Cuisine! France has blessed the world with a variety of gourmet goodies. French gourmet dinner cuisine is a touch of luxury and always leaves you satisfied. Through history the French have harnessed the essential ingredients and techniques passed down generations to culminate into harmonious blends of herbs and spices in order to create the most honored traditional gourmet cuisines that are enjoyed worldwide.Their desserts as we all know are internationally acclaimed.
French desserts are known worldwide. There are times that you eat a dessert not even knowing that it originated from a French kitchen many years ago. The word dessert comes from the French word “desservir” which means “to clear the table”.
Walnuts are famous from Perigord and are grown every over the south east area of France. So its obvious that the Walnut cake is the most popular of desserts that's eaten in the region.
And since walnuts are my favourite nut, I just had to make these. Another reason to have this pastry was the good news delivered to me by HoneyB that my baby ...my blog (Zaayeka) was featured on Jenn's Finest Foodies Friday, which is no less than an honour as I have been blogging only for three months now. :)
So after a lot of searching and researching...I adapted slightly the recipe and made these lovely dense, yet moist cakes.
French Perigordine Walnut Pastry
1 1/2 cups shelled walnuts,finely ground ( leaving a few walnuts just coarsely chopped)
1 cup unsalted butter
2 cups brown sugar
4 tbsp plain flour
a pinch of baking powder
1/2 cup chocolate chips
In a bowl, separate the egg whites and whisk till they form soft white peaks.
In a different bowl, mix the other ingredients with the egg yolks.
Add a spoonful of eggwhite to the mix, now fold the entire egg-whites into the mix.
Bake for 40 minutes in the centre of your pre-heated oven.
Cool and serve with whipped cream.
Note: I sliced the cake first in half , layered it with whipped cream. Then for simplicity of serving I cut it into pastry size squares.
A simple yet very rewarding recipe! Its for keeps. Bake it once and you will make it again and again....
I don't decorate my cakes...not because I don't want to but because I don't have too many kitchen aids..no offset spatula but a butter knife...no piping cone or pastry bag. I am sure many out there also are in dire need of a baking set. So here's some good news. Rose (of All about Cakes) is giving away a 100 piece Betty Crocker Cake Decorating Kit to celebrate her 100 posts.Now thats' good news..ain't it! :)