Nut case

Today I made a traditional dish from the Canton Grisons, a Grisons nut cake.
The recipe is from a supermarket (Coop) magazine.
First, make a shortcrust pastry (mix 350g flour, 250g butter, 200g sugar, two eggs and rind of a lemon) or alternatively buy ready made shortcrust pastry. Line a cake dish with the pastry including at least half of the rim. Spread one tablespoon of marmalade (I used strawberry & rhubarb) over the bottom of the pastry.

Put aside and start on the filling. Caramelize 250g sugar in a pan. I added some fresh thyme for extra flavour.

Be patient.

Then you’ll end up with lovely caramel.

Add 250g walnuts.

Add 2dl of cream and 1 tablespoon of honey (I used thyme honey) and mix together over low heat. Pour the mix into the cake dish.

Cover the nut mix with the remaining pastry and put in the oven for 30-40 minutes at 180 degrees Celsius.

Now comes the hard part: take the cake out of the oven and leave to rest overnight (yes, unfortunately it tastes a lot nicer when left alone for half a day or more).

I will try and leave it alone until tomorrow and post a picture as soon as I have tried a piece. It certainly smells delicious already!


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