Dessert - May 25, 2023

Walnut maple cake/flamed peach/maple syrup/wild herbs/granola

Recipe Facts

Difficulty level:
medium ◉◉◉◎◎

Quantity for:
for 2 people

Preparation time:
⧗ individual

Grilling time:
⧗ individual

Grill(s) & Equipment:
• Grill , gas burner, tumbler glasses

Ingredients:

• 15 organic eggs (room temperature)
• 375g marzipan
• 1 g cinnamon powder
• ½ g vanilla powder
• 4 g Iota (vegan binding agent)

For the dough:
• 375 g butter (room temperature)
• 225 g maple sugar
• 200 g walnut semolina

For the walnut brittle:
• 500 g walnuts
• 550 ml Canadian maple syrup amber
• 5 g olive oil

For the flamed peaches:
• 4 peaches
• 40 ml maple syrup
• 40 g soft butter

To serve:
• Maple syrup
• Herbs from the garden: e.g. lemon balm, ground ivy, yarrow, mint and dead nettle

Aside from that:
• 230 ml jars
• Separating grease
• Blow Torch (gas burner)

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preparation

➊ Beat the eggs and put them in a food processor (Thermomix). Tear the marzipan into smaller pieces and add it together with the remaining ingredients except for the iota. Mix the mixture at the highest setting, add the iota and mix in. The mixture should form a homogeneous liquid, similar to a liquid vanilla sauce.

➋ For the dough, beat the butter and maple sugar in the food processor until fluffy. Stir in the walnut semolina and the egg-marzipan mixture.

➌ Place the walnuts and syrup in a saucepan and cook, stirring constantly, until the maple syrup caramelizes. When the desired caramel flavor is achieved, remove from the heat, drizzle with olive oil and stir until smooth. Spread out flat on a silicone mat and allow to cool slightly. Break up the brittle (keep some for serving) and fold into the dough.

➍ Spray 230 ml jars with separating fat. Pour 140 g of the cake mixture into a jar. Bake in the grill at 160 °C for 35 minutes. Allow the cake to cool in the jar and cut into slices. To serve, lightly toast the slices on the grill.

➎ Flame the peaches with a blow torch and rub the skin with kitchen towels. Cook on the grill at 120 °C for 20 minutes. Mix the butter with the maple syrup and brush the peaches with it again and again.

To serve, arrange the cake slices on plates and place a warm peach on top of each one. Sprinkle with the remaining walnut brittle and scatter the herbs over the top. Pour the maple syrup over the top.

R ecipe by Heiko Antoniewicz
Heiko Antoniewicz is a multi-award-winning chef, gourmet, explorer and seeker - because he sees cooking as a constant development. He processes a wide variety of influences in the many facets of his cooking life. From the inspiration of his travels and the work in his "laboratory" he draws the strength to not only develop innovative recipes, but also complete food concepts and product ideas.

Recipe from FIRE&FOOD issue 1/2023