a grateful guest: our bountiful walnut tree
There’s a special resident on the property just beyond our terrace: a majestic walnut tree. For years, it’s graced us with its shade and presence. However, it wasn’t always thriving. A towering French oak nearby had slowly begun to cast the walnut tree in its shadow, limiting its access to sunlight and air.
This spring, we decided to give the walnut tree a helping hand. With some careful pruning, we cleared away the excess branches of the oak, allowing more light to reach our walnut friend. We weren’t sure how it would react, but the results have been incredible! This season, the walnut tree is bursting with walnuts – a veritable bounty hanging from its branches. It seems our intervention has been met with great gratitude from this generous tree.
We’re thrilled to see the walnut tree flourishing and look forward to harvesting its delicious nuts. It’s a wonderful reminder of the interconnectedness of nature and the importance of creating a balanced environment for all living things to thrive.
recipy walnut caramel cake
Walnut caramel cake
cake pan with loose bottom of 22 cm diameter
ingredients dough:
300 gr flour
60 gr sugar
230 gr butter salted, chilled and cut into small cubes
3 tbsp ice-cold water or just enough to bring the dough together
ingredients filling:
200 gr granulated sugar
100 gr diced butter
200 ml whipped cream
200 gr walnuts or pecans
preparation:
Preheat the oven to 190˚C. Put the flour in the food processor with the butter and sugar and mix briefly until combined. Add the water and pulse until the grains start to stick together. Lightly dust your countertop with flour and pour out the dough. Roll it into a round piece about 5 cm bigger than your mould. Place the dough in the mould and press the edges well. Line your dough with a piece of baking paper and fill it with baking beans. Put in the fridge for 20 minutes.
After this, bake the filling blind for 15 minutes. Remove the beans and baking paper and bake for another 10 minutes or until the dough starts to turn light brown.
Meanwhile, prepare the filling: put the granulated sugar with 3 tablespoons of water in a pan. Put this on medium heat and stir until the sugar is completely dissolved. Now turn up the heat and do not stir. Let it boil until the sugar turns a dark caramel colour. Remove from the heat and add the butter. Stir this well until the butter is melted and add the whipping cream. Return to high heat and bring to the boil again. Simmer until it thickens slightly. Add the walnuts last. Pour the filling onto the bottom.
Put the tart in the oven for about 10-15 minutes or until the filling is bubbling vigorously. Remove the cake from the oven and let cool completely before cutting.
Thanks to #miljuscka for this delicious recipy.
