Spa Cuisine Recipe: Walnut and Almond Cake, Orange-Pomegranate Compote
By: Chef Mathew Peters
Posted: May 28, 2008
Walnut and Almond Cake, Orange-Poimegranate Compote
From Chef Mathew Peters, The Ritz-Carlton Naples, Naples, Florida
Makes 10 servings
Cake:
- 1 3⁄4 cup walnuts
- 1 cup whole almonds
- 1⁄4 cup cake flour
- 8 large eggs, separated
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon salt
- 1 cup sugar, divided
- 2 tablespoons orange juice
Syrup and compote:
- 4 large oranges, peel of 1 orange removed in strips
- 1 cup pure, unsweetened pomegranate juice
- 3⁄4 cup sugar
- 1 tablespoon fresh lemon juice
- 3 tablespoons pomegranate liquor
- 1⁄2 cup fresh pomegranate seeds