Finally, I have an apricot dessert recipe to share. It has taken awhile, but from my research and inspiration, I found an apricot dessert that is not a galette, not that there is anything wrong with galettes, but I do like to have a variety. With some help from a recipe by Nigella Lawson, I developed a recipe for apricot streusel cake.
Apricots are my favorite fruit and when I find a perfectly ripe fresh apricot, it is hard for me to resist eating the whole basket. Until recently, getting a good and ripe apricot in New York is as rare as finding a four-leaf clover. You know they exist, but finding one takes a few years of constant searching. My fondness for apricots comes from a vivid childhood taste memory and growing up in Northern California. As a result, all apricots compare to that distinct and memorable flavor.
My parents had an apricot tree, along with a plum tree, a couple of apple trees and a cherry tree growing in their yard. I realize this collection of fruit trees gives the impression I lived on an orchard, or an expansive property, though that is not the case. These fruit trees are my dad’s romantic plantings for our suburban hillside home. Because I was not born when Dad planted these trees, I can only imagine his intent. In reality, once the trees were planted, they were left alone to fend for themselves. Rarely did I see Dad harvest the fruit from his trees, let alone prune a branch.
The fruit trees were my playground and fortresses, with a favored attachment to the apricot tree. I would climb up the tree and look for apricots that weren’t half eaten by the birds or bugs. The rejects were used as ammunition when I played war with two of my brothers. Perched up in my apricot tree I would attack the intruders with rotten apricots for the win. Chris and Andy would scramble about while picking up the fallen ammunition for their defense. It was all in good fun, but I was happy to have the apricot tree on my side.
Memorable Apricot Flavor
I considered the apricot tree as my turf and its’ fruit, mine. I did share with my younger brother as he was quite adventurous and never resisted the urge to climb anything that was taller than him. Together we secured our position either standing or straddling on a strong branch, then pluck off any ripe apricots within reach. If we got lucky and found apricots before the birds did, we brought inside a shirt-full of apricots for mom.
If the California sun has a flavor, it is apricot. The juicy saturated tang is lively and speaks of hours spent ripening in the dry heat, then cooled down from the evening fog. When I bite into an apricot, I can feel the heat of those summer days spent building forts and climbing trees. On those dry windless days, only something with strong flavor could tame down the arid heat. The bitter-sweet tang of ripe apricots did the job, almost as good as an orange Popsicle.
For me, all apricots compare to the ones I picked in my childhood backyard. It is not a fair comparison to the unsuspecting apricots that traveled 3000 miles to reach New York. It’s not their fault they traveled so far only to get bruised and battered along the way.
Fortunately, apricots are grown in the NY Hudson Valley and with the popularity of farmers markets, are now more available. I am so happy for this because since moving to NY and having many a disappointing and mealy apricot, I stopped buying them. It is just in the past couple of years I decided to give local apricots a try.
So now, my big adventure is seeking out reliable markets to get NY apricots that are ripe and full of flavor. I bought these apricots at a local farm stand in Yorktown, but the apricots are grown north of me and on the other side of the Hudson River in Marlborough NY. I have never been to Marlborough, but now that I know there is a winery and fruit farms there, I just might have to plan a visit.
Inspiration for Apricot Streusel Cake
A couple of weeks ago, I discovered a recipe for Strawberry Sour Cream Streusel Cake by Nigella Lawson. One night I needed to make a second dessert after my first dessert was an epic fail. I knew Nigella’s baking recipes are reliable, and her strawberry streusel cake recipe looked easy to make. Although it was my first time making her cake, I made some substitutions because I was pressed for time and could not go to the store. Because my jar of vanilla was almost empty, I used almond extract instead. Almond extract is strong, so I used less than the amount for the vanilla. As long as I kept the almond flavor within reason, I believed it would pair nicely with the cake and strawberries.
Additionally, I switched crème fraîche for the sour cream because that was all I had available. The result was a tender cake with a balanced flavor of strawberries and almonds. The almond flavor was especially a big hit, and it gave the cake an unexpected and memorable flavor.
Sour Cream vs Crème Fraîche
I don’t know what it is about crème fraîche, but when I use it in baking or in pancakes, the outcome is a remarkably tender cake. Ironically, despite the fact there is more fat in crème fraîche than sour cream, the cake tastes lighter. The results are magical. Crème fraîche is considered a specialty item and therefore is more expensive than sour cream. You find it in the specialty cheese section of your store. It has more fat than sour cream, but it does not have any additives and is less tangy. I made this streusel cake with both sour cream and crème fraîche and liked both results. Some stores do not carry crème fraîche, but please do not go driving all over town looking for it. It is just not that important, plus you can spend your time more wisely, like looking for good apricots.
Apricot Streusel Cake
Recently I bought a pound of fresh apricots and it occurred to me the recipe for strawberry streusel cake would work with apricots. Apricots are not as watery as strawberries, but I thought the fruit purée would still have the right consistency for the cake. It is not often you see an apricot cake, so it is a pleasant surprise.
Apricot streusel cake has many personalities as it is like a coffee cake but is equally at home as a dessert after a roast chicken dinner. It is similar to a peach cake but has a lot more butter and jammy flavor. Because there is so much butter in the cake batter a familiar aroma of an all-butter pie crust wafts out of the oven as it bakes.
It may smell like pie, but this is definitely a cake. A cake that is tender, moist and easily transportable. Serve it for breakfast or dessert as it is right at home for either course. It is a perfect cake to bring along for a summer weekend getaway, picnic, or brunch with friends. It also tastes great the second day. However, my real assurance came from Joe when after he took one bite said, “This is awesome.”
More Apricot Love
Substitute the peaches with apricots in Peaches and Berries with Bourbon Sabayon
Apricot Streusel Cake
Almond extract or bourbon are great complimentary flavors with apricots. I like to use either one with this cake or a combination of both instead of vanilla.
This recipe is adapted from Nigella Lawson’s Strawberry Sour Cream Streusel Cake.
- 7 oz (200 g) fresh apricots about 5-6 small apricots
- 3 TB (72 g) apricot jam
- 1 ½ tsp (4 g) minced fresh ginger a small piece just over an inch long and a half-inch wide
- 1 ½ tsp (7.5 ml) fresh squeezed lemon juice *see notes
- ½ tsp (2 g) almond extract *see notes
- 2 tsp (6 g) cornstarch
- Smidgen pinch of Kosher salt if needed
- 2 cups (309 g) all-purpose flour
- ¾ cup (164 g) granulated sugar
- 1 tsp (4 g) baking powder
- ½ tsp (2 g) baking soda
- 12 TB (188 g) cold butter 1 ½ sticks cut into ½ inch pieces
- 1 cup (8 oz / 225 g) crème fraîche or sour cream
- 1 large egg
- 1 ½ tsp (8 g / 7.5 ml) almond extract or 1 TB (15 ml) Bourbon
- 2 tsp (13 g) Demerara sugar
- 8 g sliced almonds (small handful)
- 2 fresh small apricots
Preheat the oven to 375°F / 190°C / Gas Mark 5 with the rack in the middle position. Oil or butter a 9-inch (23 cm) springform pan. Reserve until later.
Make the apricot purée
Peel and cut up the apricots then place in the blender or container for an immersion blender. Add the apricot jam. Zest the lemon peel and grate the ginger over your container or blender to catch any of the lemon oils and juices from the ginger.
Make a slurry with the almond extract, lemon juice, and cornstarch then add to the blender or your container. Purée until smooth. Taste the purée and if it seems too bitter, add a smidgen pinch of Kosher salt. Taste again then set aside. The flavors will balance out when added to the cake.
Make the cake
In a large bowl add the flour, sugar, baking powder and baking soda. Use a small whisk and stir the mixture until evenly incorporated. Add the butter and use your fingers to smoosh the butter and mix in with the flour mixture. Do this until your flour looks like coarse sand, just like making a pie crust by hand. Measure a ½ cup (125 ml) of the flour mixture and add to a small bowl. Reserve for the streusel topping.
Add the crème fraîche or sour cream, egg, and almond extract (or bourbon) to the large bowl with the flour mixture and mix until thoroughly combined. This batter looks thick, but it should be smooth.
Add just over half the batter to the prepared pan and spread over the bottom and up the sides of the pan. You want to create a flat bottom well for the purée to rest. Try to get the batter about an inch up the sides. Do not worry about making the bottom level even. The batter is sticky, and I found wet hands helps move the cake batter into position.
Add the apricot purée in an even layer across the bottom and nestled inside the well. Make sure the rim of cake batter is taller than the height of the purée. Spoon the remaining cake batter on top and cover the purée being careful not to push the apricot purée up and over the rim.
Make the streusel topping
Add the sugar and almond slices to the small bowl with the reserved butter-flour mixture. Toss with a fork or your fingers until it is evenly combined. Sprinkle the streusel topping over the top of the cake.
Slice each apricot in half then each half into five wedges. Arrange the sliced apricots over the top of the cake in a haphazard pattern. Sprinkle with a few more sliced almonds.
Bake the cake until it is light golden brown, about 45 minutes. Insert a toothpick in the center of the cake to make sure it is cooked through. You will see some crumbs on the toothpick, but nothing should look wet or raw.
Completely cool the cake on a wire rack before you remove the springform pan and serve.
In the original recipe, Nigella added 2 teaspoons of vanilla extract to the fruit purée. I divided the liquid between the almond extract and lemon juice. Almond extract is strong, so I do not recommend using 2 teaspoons in the recipe. However, I have used anywhere from 1/2 tsp up to 1 tsp with good results. Feel free to divide the lemon juice and almond extract equally, or only use lemon juice. However, keep the total liquid at 2 teaspoons.
I peeled off the skin of my apricots, but I will leave that decision to your discretion. Apricot skins do not have that fuzzy offensive texture of peach skin, so I do not believe it is necessary to peel them. The apricots peels will purée thoroughly in a blender or with an immersion blender.
If you cannot get fresh apricots, use canned apricots packaged in their own juices as a substitute. Dry off the can juices from the apricots then weigh or guesstimate by size pairing the halves to make 5 apricots for the purée. There is no need to peel canned apricots.
Minced candied ginger is a nice addition to the streusel topping. Don’t go overboard with the candied ginger as the apricot is the star of the cake. Nutmeg is another spice that pairs well with this cake. Add about a half teaspoon of freshly grated nutmeg in the cake batter to complement the apricots and almond flavor.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
One project of mine is to develop my knowledge and skills for baking with less sugar and develop recipes using no refined sugar. The challenging part of baking without refined sugars is, often sugar has more than one function in a recipe, especially in baked goods. Sugar not only adds flavor, it helps develop the structure and texture in desserts. Whipping sugar and butter together makes cakes and cookies that are tender, light and airy as well as tasting sweet. So, when baked goods do not contain refined sugar it is easy to create a dense and dry muffin, cake or cookie. I believe I averted that challenge and created my first low sugar / no refined sugar muffin with my Good Morning Glory Muffins. These muffins are loaded with healthy and fresh ingredients, and naturally sweetened and moist. They are tender without being weighted down from all the fresh ingredients. A great breakfast to start your day.
Traditional Morning Glory Muffins are easily adapted to a no refined sugar recipe because the grated carrots add a subtle sweet flavor. It also combines all-purpose and whole wheat flours in the recipe. For my recipe, in addition to using grated carrots, I added grated zucchini, grated apples, apple sauce and Medjool dates. The grated carrots, zucchini, and apples I used for texture and flavor, while the applesauce and dates help sweeten the muffins. Apples and dates have a lot of natural sugar and melt when baked into muffins and cakes. They also have a lot of fiber. This helps slow down the digestion which is important to anyone who is counting carbs or watching their blood sugar.
The grated zucchini, grated apples and applesauce provide a lot of moisture. To prevent the muffins from getting soggy, I recommend squeezing out some of the water in the zucchini and apple. You do not have to squeeze them dry but getting rid of most of the water is helpful in creating a tender muffin.
Good Morning Glory Muffins
What I like about these Morning Glory Muffins is they are moist without being heavy and have subtle flavors including the sweetness. You definitely will taste the wheat, but it is not dry tasting. How sweet the muffins tastes depend on how well the chopped dates are incorporated throughout the muffin batter. I do not believe they need more dates in the muffins, otherwise they would be too sweet. Also, Good Morning Glory Muffins are hearty muffins without being heavy, so they won’t weigh you down.
Normally I love bold flavors, but with this recipe the spices create a deliberate subtle flavor profile. Even though I believe there is no such thing as too much fresh ginger, I wanted that flavor to come intermittently between bites like a surprise citrusy-ginger wake up call. The cinnamon is subtle as well, so it won’t over take the muffin flavor. However, each spice is easily adjusted to suit your taste. Often, cinnamon and fresh ginger contribute a sweet flavor in baked goods even though by themselves they are not sweet at all.
Switch it Up
When I first taste tested my Morning Glory Muffins, I thought they needed extra sweetener, so I added a small amount of honey. However, if the dates are evenly mixed in the batter, each muffin should taste sweet without the extra honey. I do not recommend adding more honey as the flavor will overpower the muffins. You can substitute the honey with maple syrup or agave syrup. If you want less sugar, please feel free to omit the honey or, keep the honey and reduce the amount of dates to 3.
Also, to keep these Morning Glory Muffins in the low sugar category, I did not add raisins. Like dates, raisins contain a lot of natural sugar and I was concerned adding them it would make the muffins too sweet. If you are not concerned about the amount of sugar in your muffin add no more than a 1/2 cup (125 ml) of raisins and you will enjoy a sweeter muffin more characteristic to a traditional Morning Glory Muffin.
Grated unsweetened coconut is also a nice addition adding another element in texture and flavor. Add up to a 1/2 cup (125 ml) unsweetened flaky coconut.
Determining when the Good Morning Glory Muffins are done
The hardest part about making these muffins is determining when they are done. Because of the amount of vegetables in the recipe and all the moisture from the zucchini, apples and eggs the traditional toothpick test is not reliable here because the batter does not cling to the toothpick. However, I still recommend using a toothpick to check for doneness. Instead of looking at the toothpick to see if there is any wet batter clinging to it, touch the end with your finger tips to feel if it is sticky and moist. If it is, the muffins need to continue baking. When the tooth pick feels on the dry side of moist and is not sticky, the Morning Glory Muffins are done.
Additional clues the muffins are done baking are the color and if the muffins spring back when you lightly touch the muffin tops. They should have a nice golden brown color and spring back into shape after you touch the muffin tops.
Nutritional Information for Good Morning Glory Muffins
According to My Fitness Pal calorie and nutrition calculator, when made according to my recipe each muffin has 203 calories. Has 7 grams of fat (11% DRV), of which 1 gram is saturated fat, 4 grams are monounsaturated fat and 2 grams of polyunsaturated fat, plus 0 trans-fat. Each muffin has 31 grams of cholesterol (10% DRV) which comes from the eggs. All other ingredients do not contain any cholesterol. Other nutritional points of interest are: Sodium 143 mg (6% DRV), potassium 217 mg (6% DRV), total carbohydrates at 34 g (11% DRV), with dietary fiber at 7 g (30% DRV), and sugar at 10 g. Also, each muffin contains 4 g (8% DRV) of protein, 41% Vitamin A, 16% Vitamin C, 15% Calcium and 10% Iron.
Because of the power of the sugar lobby, nutritional labels do not show the Daily Recommended Value (DRV) for sugar. If must be a concerning percentage if the sugar industry does not want us to know. I was hoping to get these muffins in the single digits, but with 7 grams of dietary fiber I believe they are relatively low in sugar.
More recipes using no refined sugar or less sugar.
Low Fat Granola you can adjust the amount of sugar in the recipe by reducing the amount of dried fruit. Using fresh ginger instead of crystallized ginger is also a great way to cut back on the sugar.
Good Morning Glory Muffins
This muffin recipe is my adaptation for a low sugar Morning Glory Muffin. There is no refined sugar and are loaded with lots of fresh ingredients like apples, zucchini, sweet carrots and Medjool dates. These muffins are not sweet but will contain some sweet bites depending on how many dates are scattered about in each muffin. They are a delicious and healthy choice for breakfast.
For extra protein, serve with ½ cup (66 ml) low-fat cottage cheese or yogurt. Or Laban a Lebanese cheese made with yogurt.
Best served warm and the day it is made. Serving size =1 muffin.
- ½ cup 43 g shelled walnuts
- 1 ¼ cup 179 g all-purposed flour
- ¾ cup 120 g whole wheat flour
- ½ tsp 2 g Kosher salt
- 2 tsp 10 g baking powder
- ½ tsp 1 g ground cinnamon
- ½ tsp freshly grated nutmeg less than a gram
- 1 ½ tsp minced fresh ginger 7 g
- 4 Medjool dates 62 g minced
- 1 zucchini 8 oz / 239 g about 1 2/3 cups grated
- 2 carrots 6 ½ oz / 185 g 1 packed cup grated
- 1 apple 6 ½ oz / 185 g ¾ cup grated
- ½ cup 125 ml apple sauce
- 2 large eggs lightly beaten
- 1/3 cup canola oil or 1/3 cup melted coconut oil
- 1 tsp vanilla
- 1 TB honey
Preheat the oven to 375°F/ 190°C / Gas Mark 5 and place the rack in the middle position. Spray each muffin cup with cooking spray. Soak up any excess oil with a paper towel. Or fill each muffin cup with a paper liner.
Toast the walnuts
Heat a small skillet over high heat for 4-5 minutes. Add the shelled walnuts to the skillet and shake the skillet to move the walnuts around the pan. Keep the walnuts in motion by moving the skillet back and forth, shake the skillet or toss with a spoon. The walnuts are toasted when you begin to smell a nutty scent, about 30 seconds. Do not let the walnuts brown or burn.
Immediately turn off the heat and pour the walnuts onto a cutting board to cool. Chop the walnuts to small bite size pieces. Set aside.
Prepare the Zucchini and Apple
Place the grated zucchini in a fine mesh strainer and squeeze out most of the excess water. Squeeze several times to get as much water out. Place on a plate and reserve.
Add the grated apples to the fine mesh strainer and squeeze out some of the water from the apples. Place on the plate with the zucchini. Add the grated carrots to the plate. Set aside.
Make the batter
Add the all-purpose flour, whole wheat flour, baking soda, Kosher salt, cinnamon, nutmeg, minced ginger to a large mixing bowl. With a wire whisk, stir until all the ingredients are evenly incorporated.
Add the minced dates into the flour and toss the dates around to coat with flour. Use your hands to separate the clumps of chopped dates to get them evenly distributed in the flour.
Slide the grated zucchini, grated carrots, grated apples, and chopped walnuts into the flour mix and stir to mix.
Add the applesauce, canola oil, eggs, vanilla, and honey then stir to mix. Carefully stir until all the ingredients are evenly incorporated. You want to be careful to not over mix the batter, but it does need to get all mixed together. It is a thick batter.
Scoop up a heaping ¼ cup of batter with a dry measuring cup and pour the batter into a muffin tin. Repeat to fill all 12 muffin cups. Divide any remaining batter around to even out the muffins.
Bake in the oven for 35– 40 minutes, or until the muffins are golden brown and the top of the muffins spring back when touched. Also, when a toothpick is no longer sticky to touch after it was inserted into the center of a muffin.
Remove from the oven and cool the muffins in its' pan placed on a cooling rack for 15 minutes. After 15 minutes, cool in the muffin tin, or remove each muffin and cool on the rack.
Best eaten the day they are made, but will last for 2-3 days stored in an air tight container. Reheat in a microwave or oven.
Can be frozen individually wrapped in plastic wrap and stored in a Ziploc bag in the freezer for up to one month.
Because there is a lot of fruit and vegetables what have a lot of water it creates a very moist muffin. The traditionally reliable toothpick method of checking to see when a baked good is done, does not work here. No crumbs and batter cling to the toothpick even when they need more baking.
I still recommend using a toothpick, but in a different way. After 30 minutes, insert a toothpick into the middle of a muffin and take it out. Pinch the end of the toothpick that was inside the muffin, if it feels very moist and sticky, the muffins need more time. The muffins are done when the toothpick feels on the dry side of moist, plus is not sticky. These muffins take longer to bake because of the amount of moisture in the batter, anywhere from 35 to 45 minutes.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Chocolate is a separate food group in my household and just like protein, I can’t live without it. Whenever I order a dessert in a restaurant, it is the chocolate desserts I gravitate to. However, I hesitate whenever I see a flourless chocolate cake on the menu because I do not know if it going to be fudge or cake. When it comes to flourless chocolate cake, I like them on the lighter side, not the ones that taste like dense fudge. It is not that I believe they taste bad, it is just they are very rich. The type of flourless chocolate cake I prefer, have a lighter airy texture, despite being moist and loaded with dark chocolate.
So far, I have come across two flourless chocolate cake recipes that satisfy my requirement of biting into a slice of cake, not a chunk of fudge. What makes them different from most flourless chocolate cake recipes out there is the use of finely ground nuts and whipped egg whites. The nuts act like a flour replacement and give the cake some texture and body. Also, because of the whipped egg whites, there is some air which gives the cake some lift and tastes light. Just like brownies, the cake is fudgy without being dense.
The only challenging aspect to making a flourless chocolate cake is how fragile they are. Especially the types of cakes I prefer. Without the gluten to hold it together, the cake can easily break and crack. Transferring the cake off the bottom of the springform pan onto a serving dish requires the strength of all the good karma, prayers and best wishes you can muster. As well as patience and your best problem-solving skills. It is a very moist cake, especially in the middle which makes it very delicate.
My recipe is adapted from Diana Henry’s Bitter Flourless Chocolate Cake recipe in her cookbook, Simple. She uses ground almonds which I love, but I could not bring myself to use almonds a day after I wrote a post about Earth Day Recipes and how growing almonds in California is depleting their water supply. I will not give up almonds altogether, but I should leave some time before I start using them again.
Flourless Chocolate Cake Variations
In my recipe I substitute almonds with ground walnuts and I added orange zest and Grand Marnier. Chocolate pairs well with many types of nuts, so you can’t go wrong using any type of nut. I do love walnuts and chocolate, especially with bitter orange flavors from orange zest and orange flavored liqueur. I kept all the proportions the same, but I also added Grand Marnier for an extra orange punch. There is just enough of the walnuts for a subtle nut flavor with the dark chocolate the focal point.
However, the addition of Grand Marnier makes the cake more fragile than without it. I believe this is because of the extra moisture in the cake batter. I don’t believe baking it longer will help. If you are concerned about the final show stopping appearance, then don’t add the Grand Marnier. The whipped cream has Grand Marnier in it, so the dessert will have the great chocolate and boozy orange flavor.
Removing the cake off the bottom of the spingform pan is challenging with this moist and delicate cake. If you don’t care, remove the sides of the pan and place the cake still on top of the pan’s bottom, on a serving plate. No one will care or notice while they are enjoying your delicious cake. Or, you can try lining the bottom of the pan with parchment paper to see if that helps. If your cake does break don’t despair, you can break it up and make ice cream sundaes with chocolate and vanilla ice cream, dark chocolate sauce, whipped cream with orange flavors and candied orange peel. Or, cut the cake up into bite size pieces for people to nibble on with their coffee or tea.
Orange Essence Flourless Chocolate Cake is worth making regardless of its delicate nature. Because the chocolate is the dominate flavor, use the best quality of chocolate you can buy with 70%- 72% cocoa butter. I have great success with Lindt chocolate and Ghirardelli Intense Dark Chocolate, twilight delight found in candy section of the grocery store. Here is a link for more information on the best chocolate bars for baking from Serious Eats.
Bitter Orange Flourless Chocolate Cake
An effortless flourless chocolate cake with intense dark chocolate flavor and a light and nutty texture. The cake is very moist and fudgy but not dense.
Serve with whipped cream
Flourless chocolate cake
- 6.75 oz (192 g) unsalted butter about 1 2/3 sticks
- 11.5 oz (328 g) good quality dark chocolate, broken into pieces 70% coco solids
- 3/4 cup (164 g) super fine sugar
- 5 large eggs, separated
- 1/2 cup (57 g) ground walnuts (see note)
- finely grated zest from half a navel orange
- 2 TB Grand Marnier Optional
- Confectioners' sugar for dusting the cake
- 1 cup heavy whipping cream
- 1 TB confectioners' sugar or to taste
- Zest from half an orange
- 2 TB Ground Marnier or a 1/2 teaspoon of Orange Blossom Water
For the Cake
Preheat the oven to 350 °F (177°C /Gas Mark 4) oven. Butter an 8-inch (20 cm) springform pan. Set aside.
In a medium metal mixing bowl, add the broken-up chocolate, the butter and sugar to the bowl.
Add some water to a large 10-inch (25.5 cm) skillet just enough to cover the bottom of the pan. Set on a burner over medium heat. Bring the water to a gentle simmer and place the bowl with the chocolate, butter and sugar in the center of the skillet. Melt the chocolate and butter, stirring occasionally. Do not let the water get to a brisk boil. Keep it at a gentle simmer, being careful not to splash water into the chocolate.
Remove the bowl from the skillet just before all the butter has melted and stir until all the chocolate and butter has melted. Let the chocolate cool for four minutes.
Add the egg yolks one at a time to the chocolate, stirring between each addition until each yolk is incorporated.
In a separate bowl, with a stand mixer or hand-held mixer, beat the egg whites until stiff with soft peaks and still wet. Soft peaks will form when you lift out the beaters. Gently fold in the Grand Marnier if using.
Add the orange zest to the ground walnuts and mix together. Add the walnut mixture to the chocolate and half of the whipped egg whites. Fold into the chocolate. Then fold in the remaining egg whites.
Pour the batter into the prepared springform pan and place on a rimmed sheet pan in case it leaks. Place the cake in the oven and bake for 35 minutes.
Remove the cake from the oven and cool on a cake rack. Don't get upset if you see the cake deflate and crack as it cools. When the cake is completely cool, unlatch the pan and carefully remove the sides. Run an icing spatula, or thin sharp knife under the cake to loosen. It helps to clean off the spatula or knife every time you pull it out from under the cake. Carefully transfer the cake onto a serving plate.
Dust the cake with confectioners' sugar right before serving.
Right before serving, use a hand-held mixer and whip the heavy cream until it just holds its shape. Sprinkle in the confectioners' sugar and Grand Marnier, if using. Whip until combined soft peaks form. Taste and correct the whipped cream for sweetness and the Grand Marnier. Place in a small serving bowl.
Serve the whipped cream with the cake and extra fruit, like berries.
Before you start the cake, toast the walnuts in a preheated 350°F (177 °C / Gas Mark 4) oven. Spread a couple of handfuls (60 g) of the walnuts over a small rimmed baking sheet. Toast in the oven for 7 minutes. Spread the toasted walnuts over a clean lint free kitchen towel. Fold a portion of the towel over the nuts to cover and rub the towel with the walnuts back and forth to remove the walnut skin. No need to go crazy rubbing off all the skin. Rub back and forth a few times until no more skin comes off without scrubbing. Collect the walnuts leaving the loose skin behind and grind the walnuts in a food processor.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.