Walnut & Strawberry Crumb Cke (Romance Cake)

Walnut & Strawberry Crumb Cake (Romance Cake)

DifficultyMedium

Servings8 Slices

Walnuts and Strawberry! This combination is timeless and works. Think of a Cheesecake, Almond Biscuit hugged in a delish crumbly walnut base. Heaven baby! The addition of Ricotta and Mascarpone gives this cake a smooth and creamy texture, that is subtle with Almond and Vanilla flavour. This recipe is perfect for someone who usually finds desserts overly sweet. I use a strawberry jam in this one, but honestly you could use this recipe as a base and interchange the flavour combos to what you like. I love serving this with a side of Hot Coffee or Tea. Yum!!

Ingredients

The Crumb

  • 1 Cup Walnuts
  • 1/2 Cup White Sugar
  • Pinch Salt
  • 1 Teaspoon Baking Powder
  • 1/2 Cup Butter
  • 1 Whole Egg
  • 1 Egg Yolk

The Filling

  • 375 Grams Ricotta
  • 25 Grams Mascarpone
  • 1/4 Cup White Fine Sugar
  • 3 Table Spoons Corn Flour
  • 1/2 Teaspoon Almond Essense
  • 1 Teaspoon Vanilla Bean Extract
  • 1 Whole Egg
  • 1 Egg Yolk
  • 1 Cup Strawberry Jam, use more for thicker layer
  • 1/4 Cup Icing Sugar, for serving

Instructions

The Crust

  • 1

    Blitz-

    In a Food Processor, add Walnuts and Sugar. Blitz until fine crumbs.

    Sift-

    In a separate bowl, Sift together the Flour, Baking Powder and Salt.

    Combine-

    Add the flour mix into the Food Processor. Blitz until just combined.

    Eggs-

    Add the Butter, Egg and Egg Yolk and mix until soft dough clumps form. Cover and set aside.

The Filling

  • 1

    Whip-

    Whip the Ricotta, Mascarpone and Sugar until fluffy and aerated. Around 1 minute

    Flavour-

    Add the Eggs, Vanilla Bean Extract, Almond Essence and Corn Flour and mix until full combined. Set Aside. (NOTE)

Assemble the Cake

  • 1

     

    Press and shape-

    Place 3/4 of the Crumb mix into tin and press down using hands. Keep shaping dough up the sides of tin until entire base and sideS of tin are covered. Place in Refrigerator for 30 mins to harden up (NOTE)

    Preheat-

    Preheat and Oven to 170c and grease a 21 x 21 x 3.5 cm Pie Tin with Butter (PICTURE & LINK)

    Strawberry-

    Remove base from Fridge and smother the Strawberry Jam on the crust.

    Filling-

    Pour Ricotta mix on top of Strawberry Jam and smooth until flat.

    Bake-

    Scatter remainder of Crumb mix on top on Cake and bake until Set. Around 30- 40 minutes (NOTE)

    Serve-

    Let cool completely and serve with lots of Icing Sugar on top 🙂

Equipment

Notes

Press and shape-

Use your hands to really press down crumble and push it into sides of tin. It takes a little bit of patience. What you are looking for is the bottom and sides of tin to be fully covered. If you find that it is hard to flatten, you can use the bottom of a flat cup to press it.

Flavour-

The cornflour might seem like a strange addition but please don’t skip it. This is necessary to help the creamy mixture to hold it stability. In other words. if you skip it, the filling will stay runny and wont set.

Bake-

Check the Cake at the 30 minute mark. You can use a skewer to poke into centre if you are unsure if its cooked all the way through. You don’t want the filling to be brown just pale, but fully set. It really doesn’t take very long to cook through.