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6 eggs separated
3/4 cup sugar
2 1/2 cups walnuts, finely ground in a coffee grinder (add a small amount of sugar and they won’t clump into walnut butter)
3/4 cup day old bread crumbs (chopped very tiny)
1 1/4 cup coffee
1/2 cup sugar
3 star anise
6 egg whites
1/2 tsp cream of tartar
2 tsp honey
1 tsp vanilla extract
2 tbsp sugar
Whipped Cream (to serve)
Put egg yolks into a large bowl, add 2/3 cup pf sugar and whisk until pale. Stir in the ground walnuts and bread crumbs. The mixture will be very stiff. Beat the egg whites in a separate bowl until frothy at medium speed. Add cream of tartar. Whip on medium high until the whites form soft peaks that droop. Drizzle in the honey, then add the vanilla and the sugar. Whip on medium high until the whites are smooth, shiny and when beater is lifted the meringue stands in straight peaks. Stir a large spoonful into the cake mixture, then fold in the rest until evenly mixed. Spoon into a greased, lined 9í¢äå springform pan and bake at 350 oven for 35-40 minutes until risen and springy to touch. Meanwhile, put the coffee, sugar and star anise in a saucepan. Heat until the sugar dissolves, then boil for 5-6 minutes until somewhat syrupy. Cool slightly. Using a toothpick, spike the cake all over the surface and drizzle with half the syrup. Set aside to cool slightly. Serve with whipped cream.
Rancho Vignola is fully committed to fair trade principles in order to support the farmers, growers, and processors we work with.
Any remaining inventory at the end of our Spring Clearance Sale will be donated to food banks and charitable organizations across Canada.
You’ll be contacted before we ship your order! Smaller orders during December and March will receive an email notification once your order is shipped.
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