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PUDDING HEAVENWWW.FOODHEAVENMAG.COM SEPTEMBER baking heaven 57
Tishpishti
(Syr up-soaked walnut cake)
SERVES 8
For the syrup
300g (10½oz) granulated sugar
240ml (8½fl oz) water
2 tbsp fresh lemon juice
2 tsp rose water
For the cake
180g (6½oz) walnut halves
60g (2oz) almond flour
½ tsp baking powder
½ tsp kosher salt
6 large free-range eggs, separated
100g (3½oz) light brown sugar
1½ tsp ground cinnamon
(^1) / 8 tsp ground cloves
1 tsp vanilla extract
1 Make the syrup: Combine the sugar
and water in a small saucepan and set
over medium-high heat. Bring to a boil,
stirring often to dissolve the sugar, then
turn the heat to medium and cook,
stirring occasionally, until the syrup
thickens, 10-15 minutes. Remove from
the heat, then stir in the lemon juice and
rose water. Let cool completely. (The
syrup can be covered and stored in the
fridge for up to 2 weeks. Bring to room
temperature before using.)
2 Preheat the oven to 180°C/Gas Mark
4 and lightly grease a 23cm (9in) round
or square cake tin. Line the bot tom of
the tin with parchment paper, then
lightly grease the parchment.
3 Make the cake: Place the walnuts in a
food processor and pulse, scraping
down the sides of the bowl once or
t wice, until finely ground with a few
slightly larger pieces. (The nuts should
not be powdery or pasty.) Transfer the
ground walnuts to a medium bowl, then
add the almond flour, baking powder and
salt; whisk to combine and set aside.
4 In a stand mixer or using a handheld
electric mixer, beat the egg yolks on
high speed until pale yellow. With the
beaters running, add the brown sugar,
1 tbsp at a time, and beat until the
mixture thickens, 2-3 minutes. Add the
cinnamon, cloves and vanilla, then beat
until combined. Add the nut mixture and
fold together with a rubber spatula until
fully combined. (The batter will feel
quite stiff at this point.)
5 Transfer the batter to a separate bowl,
then thoroughly wash and dry the
mixing bowl. Put the egg whites in the
clean, dry bowl and, using the mixing
whisk attachment, beat on medium-
high speed until billowy and holding stiff
peaks. Gently fold the egg whites into
the batter until fully combined, with no
remaining white streaks. Pour the batter
into the prepared tin and bake until a
toothpick inserted into the centre
comes out clean, about 25 minutes.
6 Remove the pan from the oven and
set on a wire rack to cool for
15 minutes. Using a toothpick or thin
wooden skewer, poke holes across the
entire surface of the cake, about 2.5cm
(1in) apart. Pour the cooled syrup
slowly and evenly over the warm cake,
then let the cake cool completely,
about 2 hours. It will look like a lot of
syrup, but it will absorb into the cake as
it cools. Cut the cake into squares or
diamonds and serve at room
temperature. Store covered at room
temperature for up to 3 days.