Tuesday, 14 February 2012

Engadiner Nusstorte

I'm in Germany's Black Forest, so it's only fair that I make a recipe from Switzerland.
Engadine Nusstorte translates as Engadine Nut-cake. Engadine is the area the cake is from.

300g plain flour
150g caster sugar
180g unsalted butter- cold and diced
1 egg + 1 yolk

200g granulated sugar (you could use muscavado or soft dark brown for a more chewy and bitter texture and taste)
225g walnuts- roughly chopped
110ml double cream
2-3 tbsp honey
2 tbsp water

Firstly you need to make the pastry:
Rub the butter into the flour, and once you have breadcrumbs, mix in the sugar, egg and yolk.
Wrap the pastry in clingfilm and chill in the fridge for one hour.

Then heat the sugar with water.
When the syrup is completely melted, stir in the walnuts.
When the walnuts are completely mixed into the syrup, add the cream and honey and bring to the boil (to thicken it).

Preheat the oven to 180C and grease a cake tin.
Roll 2/3 of the pastry out and lift onto the cake tin- the pastry should go up 2-3 cm on the side of the tin.
Prick the pastry which is in the base of the tin.
Pour the mixture evenly, and the roll out the rest of the pastry to create a pie lid which you lift on top of the mixture.
Press the two patry layers together and paint with milk or egg yolk for a glossy topping.
Cook in the preheated oven for 50 minutes.

NB: as with many other ingredients, local is best. The walnuts we used in the recipe were from the Rhine meadows.