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Epicurious
Gourmet

Semolina Walnut Cake with Sour Cherry Compote

2.9

(3)

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Semolina Walnut Cake with Sour Cherry CompoteRomulo Yanes

Active time: 30 min Start to finish: 1 1/4 hr

Cooks' note:

• Cake may be made 1 day ahead and kept, covered, at room temperature.

Recipe information

  • Yield

    Makes 6 to 8 servings

Ingredients

For cake

1/2 cup semolina flour
1/2 cup all-purpose flour
1 1/3 cups walnuts (4 oz), chopped
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
2/3 cup sugar
2 teaspoons finely grated fresh orange zest
4 large eggs

For syrup

2/3 cup water
1/2 cup sugar
2 tablespoons fresh orange juice
1 tablespoon honey
2 teaspoons fresh lemon juice
Accompaniment:sour cherry compote

Preparation

  1. Make cake:

    Step 1

    Preheat oven to 350°F.

    Step 2

    Pulse flours, 1 cup walnuts, and salt in a food processor until nuts are finely chopped.

    Step 3

    Beat together butter, sugar, and zest in a large bowl with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Stir in nut flour and spread batter evenly in a buttered 8-inch square metal pan. Sprinkle evenly with remaining 1/3 cup walnuts.

    Step 4

    Bake in middle of oven until golden and a tester comes out clean, 30 to 35 minutes. Transfer pan to a rack. Make syrup while cake bakes:

    Step 5

    Simmer all syrup ingredients in a 1-quart saucepan, stirring until sugar is dissolved, 10 to 15 minutes, or until slightly thickened. Finish cake:

    Step 6

    Evenly brush warm syrup over hot cake and cool completely in pan on rack. Cut into diamonds.

TagsCakeDessertSemolina FlourFlourWalnutNutCherryStone FruitFruitBakingFood ProcessorElectric MixerStand MixerSummerGourmet
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