Skip to main content
Epicurious
Gourmet

Semolina Walnut Cake with Sour Cherry Compote

2.9

(3)

Image may contain Confectionery Food Sweets Dessert Cake and Plant
Semolina Walnut Cake with Sour Cherry CompoteRomulo Yanes

Active time: 30 min Start to finish: 1 1/4 hr

Cooks' note:

• Cake may be made 1 day ahead and kept, covered, at room temperature.

Recipe information

  • Yield

    Makes 6 to 8 servings

Ingredients

For cake

1/2 cup semolina flour
1/2 cup all-purpose flour
1 1/3 cups walnuts (4 oz), chopped
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
2/3 cup sugar
2 teaspoons finely grated fresh orange zest
4 large eggs

For syrup

2/3 cup water
1/2 cup sugar
2 tablespoons fresh orange juice
1 tablespoon honey
2 teaspoons fresh lemon juice
Accompaniment:sour cherry compote

Preparation

  1. Make cake:

    Step 1

    Preheat oven to 350°F.

    Step 2

    Pulse flours, 1 cup walnuts, and salt in a food processor until nuts are finely chopped.

    Step 3

    Beat together butter, sugar, and zest in a large bowl with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Stir in nut flour and spread batter evenly in a buttered 8-inch square metal pan. Sprinkle evenly with remaining 1/3 cup walnuts.

    Step 4

    Bake in middle of oven until golden and a tester comes out clean, 30 to 35 minutes. Transfer pan to a rack. Make syrup while cake bakes:

    Step 5

    Simmer all syrup ingredients in a 1-quart saucepan, stirring until sugar is dissolved, 10 to 15 minutes, or until slightly thickened. Finish cake:

    Step 6

    Evenly brush warm syrup over hot cake and cool completely in pan on rack. Cut into diamonds.

TagsCakeDessertSemolina FlourFlourWalnutNutCherryStone FruitFruitBakingFood ProcessorElectric MixerStand MixerSummerGourmet
Read More
7UP Cake With Lemony Glaze
A glug of lemon-lime soda gives this pound cake a citrusy zip and tender crumb.
Cardamom Pancakes With Honey Lime Syrup
Yeasted pancakes mixed with saffron and cardamom (called chebab) are typical of Gulf countries, but I must confess I much prefer these lacy thin crepes.
Spicy Carrot Rigatoni
Hailee Catalano transforms humble carrots into a beautifully creamy pasta sauce.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Palets Bretons
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Cassata Slab Cake
This sheetcake version of Italian cassata houses a booze-soaked spongecake and sweet ricotta under a blanket of green marzipan dotted with candied fruit.
Luscious Banana Pudding
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.