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.

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

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Be patient.

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Then you’ll end up with lovely caramel.

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Add 250g walnuts.

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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.

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

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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).

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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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