Got Serious Sweet Cravings? Here Are 4 Desserts You Can Make At Home Using California Walnuts

Walnuts are probably the most basic nuts you consume when you have your pick of cakes and pastries. That is why there are walnuts stocked up at almost every bakers’ home. So, the next time you crave something sweet and delicious, try whipping up these, four walnut-based desserts at home!

Take the warm gooey brownie and make a moist, delicious cake.

Ingredients:

– 1 cup unsalted butter

– 1 cup plain flour

– 150 gr semi sweet chocolate

– 4 large eggs

– 2 cups sugar

– 1 tablespoon vanilla essence

– 1 pinch salt

– 1/2 cup California Walnut broken into pieces

Preparation: Preheat the oven to 180. Grease and flour the bottom of an 8-inch square glass baking dish. Melt the butter along with the chocolate over low heat. Allow to cool, then stir in the sugar, eggs (one at a time) vanilla, flour and salt {but be careful not to over-mix}. Pour  the batter evenly into the prepped pan. Bake until a toothpick inserted in the centre comes out just a little wet {if you want fudgy brownies}. Serve with vanilla ice cream.

Nothing gives us joy like the crunchiness of walnuts with the tanginess of raspberries; all combined with some soft, cream cheese.

Ingredients:

Base:

Graham Crackers or Digestive Biscuits

Cold Cubes Of Butter

Filling:

1 kg low-fat curd cheese

150 g sugar

100 ml cream

4 eggs

Orange zest from one orange

150 g raspberries

Decoration:

30 g California walnuts

Some raspberries

Icing sugar

Preparation: Crush Graham crackers and walnuts in a pan, and mix well. Add pieces of butter to make the base crumbly. Cover a cake pan (diameter 26 cm) with the base on the bottom and sides. Cut in with a fork and leave to chill for one hour. Squeeze out the curd cheese in a clean dish towel. Mix the curd cheese with sugar and cream. Separate 2 eggs (yolk from the white) and beat the whites until stiff. Stir the yolks, the other 2 eggs and the orange zest into the curd cheese mix. Then, fold in the beaten egg whites and raspberries. Spread the curd cheese filling in the prepared cake pan. Bake at 175 for 60-70 minutes. Then switch off the oven, cover the cake and let the cake cool down in the oven. Chop walnuts and roast them in a non-sticking pan. Decorate the cheesecake with some raspberries and walnuts and decorate with sugar powder.

Sometimes, the world seems sweeter when it is upside down {just like this beautiful cake}.

Ingredients:

250 grams butter, room temperature

100 grams brown sugar

6 – 8 plums, pitted and halved

6 egg whites

1 pinch salt

100 grams dark chocolate

225 grams sugar

6 egg yolks

150 grams flour

1 sachet baking powder

2 tea spoons cacao powder

400 grams freshly-ground Californian walnuts

Preparation: In a small pot, melt 100 grams of butter together with the brown sugar, and blend until the mixture is smooth and creamy. Pour the cream into the spring form until the bottom is all covered. After that, spread the plums upside-down over the mixture. Add a pinch of salt to the egg whites, beat them until stiff, and set them aside in the fridge. In the meantime, melt the chocolate in a small bowl over a pan of simmering, hot water. Beat the remaining butter together with sugar and the egg yolks until foamy, and add the mixture to the melted chocolate. In a bowl, mix flour with baking powder, cacao powder and walnuts, then blend it with the chocolate and egg yolks batter. Afterwards, carefully add the beaten eggs to the batter, and spread the mixture over the plums and let it bake for 45 minutes. Once the cake has completely cooled down, turn it upside down on a plate and serve.

The right kind of fruit and nut you want in life Ingredients:

Ingredients

250 ml unsalted butter

300 gms refined flour

450 gms castor sugar

6 nos eggs

6 gms baking powder

100 ml oil

150 gms California walnut flour

3 nos oranges/Malta

200 ml milk

100 ml orange juice

Preparation: Take a 9-inch cake mould, and line it with sliced oranges (Malta). Cream the butter and sugar together until light and fluffy. Add the eggs slowly and keep mixing. Fold in the flour, walnut flour and baking powder. Then add the oil, milk and orange juice. Keep mixing until everything is mixed properly. Pour the mix into the cake tin, and bake for 2 hours at 180. After the first hour reduce the temperature to 150. Melt the sugar in a pan till it caramelises. Then, coat each walnut with the caramel individually and keep aside. Slice the cake and warm it, then garnish it with the caramelised walnuts and serve warm.

Desserts are bae, and they are something you cannot say no to. But just in case this is too much to handle, you can always head to Dessert Bazaar at DLF Promenade and try desserts made with California Walnuts! You can head to Whipped, Baked By Ratna Saluja, Confiteria or Merak Baking Co.

When: February 24 & 25

Where: DLF Promenade, Vasant Kunj

Time: 12pm onwards

Get more details on everything sweet at Dessert Bazaar right here!