IT'S HERE! Its finally fall! Cooler weather, colorful leaves, sunflowers, apples, PUMPKINS! Bakers LOVE fall! Its time to turn the ovens back on without the whole house getting steamy and make a perfect flaky pie dough without risk of it getting melty and mushy. Plus there are so many pies, crumbles, crisps, quick breads, turnovers, and puddings to be made! I love it!
One tiny problem... I live in Los Angeles. Yesterday was 94 degrees. If I wore boots or a sweater or a hat, its possible I would actually die. There are no colorful leaves, not yet. Although my persimmon tree should turn at some point here. But really, its pretty much up to me to create the illusion of fall in our little house. And what better way to do that than with food?
While nothing can actually replace a cozy fall evening, or a chilly walk through firey hued leaves, this cake comes pretty darn close. Its very moist. And though I'm not usually a huge fan of liquor in desserts, the bourbon lends a really nice warmth.
Whole Wheat Walnut Bourbon Cake
1 Cup Whole Wheat Flour
1 Cup Almond meal (Almond Flour)
2 Cups Walnut Meal (Toasted walnuts pulsed in the food processor until it looks like very coarse sand.)
1 tsp. Baking Powder
1 Cup Butter
1 1/4 Cup Granulated Sugar
1/2 tsp. Salt
1 tsp. Orange Zest
1/4 Cup Molasses
1/2 C Whiskey
Preheat oven to 350
In a medium bowl, combine the flour, almond meal, walnut meal and baking powder. Set aside.
with an electric mixer, cream the butter, sugar and orange zest together. Add the salt.
Add the eggs, one at a time. Mix between each addition.
Add the molasses.
Add the dry ingredients. Mix to combine.
While mixing, slowly add the whisky and mix until the batter is smooth.
Pour the batter into a greased pan. I used a bundt pan, but a loaf pan would work very nicely.
Bake for 35-45 Minutes until a toothpick comes out of the center clean.
Let cool, remove from the pan and top with the Orange Bourbon Glaze and Candied Walnuts.
Orange Whikey Glaze
3 Tbs. Orange juice
3 Tbs. Bourbon
4 Tbs. Butter
1/2 Cup Sugar
Combine all of the ingredients in a small saucepan. Bring to a boil. Let cook for about three minutes, swirling the pot consistently so as not to burn it. The liquid should coat the back of a spoon.
Let the glaze mostly cool before pouring it onto the cooled cake.
About 1/2 Cup Walnut Pieces
2 Tbs. Sugar
1 Tbs Water
Put the sugar and the water in the bottom of a medium pan. Heat a few seconds so the sugar dissolves mostly and the water is bubbling. Add The walnut pieces. Stir constantly until the walnuts are golden brown and the water has all evaporated.
Spread out and cool on a piece of parchment or wax paper.