Walnut and Blood Orange Cake

Preheat your oven at 180 C / 355 F degrees.

Melt the butter in a sauce pan and cook at medium heat until the butter gets golden. Set aside.

Pour the flour, ground walnuts, 70 g brown sugar, baking soda and flower salt in a large bowl. Mix.

Add the yogurt, cream, the egg yolk and Rhum. Mix.

Add the butter and mix some more.

Whisk the egg white until firm and foamy.

Add 1 tablespoon of egg white to the batter and mix well. Add the rest of egg white and mix gently with a spatula.

Pour in your buttered mold.

Cook 25 minutes.

At the end of cooking, unmold and let cool down on a grid.

heat the 25 g sugar with the juice of one orange, cook at medium heat to make a syrup.

Cut the other orange in thin slices, cook 15 minutes in the syrup.

Set aside the slices in a plate.

Continue cooking the syrup until a bit thick, then set aside in the fridge.

Once the cake and syrup are cold, whisk the cream into chantilly. When the chantilly starts thickening, add the mascarpone and icing sugar.

Stop whisking when firm.

Garnish your wlanut caka with chantilly and blood orange slices.

Serve with the syrup or set aside in the fridge until serving.