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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