Walnut Cake with Spiced Port Pear Compote and Fromage Blanc Sherbet

A delicious walnut cake with a warm port/pear compote and smooth fromage blanc sherbet. This is a perfect autumn/winter dessert that your family is bound to love.




Walnut Cakes •495g Cake Flour •15g Baking Powder •10g Kosher Salt •495g Whole Eggs •495g Walnut Paste •495g Butter •495g Sugar Spiced Port Pear Compote •1 Bottle Port Wine •2 Cups Granulated Sugar •1 Cinnamon Stick •5 Cloves •5 Pears, Peeled, cored and diced Fromage Blanc Sherbet •500g Yogurt •500g Cream Cheese •500g Simple Syrup (1:1 Ratio) •Juice of 3 Limes

Nutritional information

No nutrition information available


Walnut Cakes: Cream the butter, walnut paste and sugar together. Scrape down bowl. Slowly add eggs in 4 additions to the mixer. Scrape down bowl. Sift all dry ingredients and all at once on low speed until just incorporated. Bake at 325°F for 20-25 minutes or until it passes cake test. To make walnut paste, toast walnuts in oven at 300F for 10 minutes and place in food processor. Puree until a paste forms (about 7 minutes). Spiced port and pear compote: Bring the wine, sugar and spices to a simmer, whisking to dissolve the sugar and let simmer for 5 minutes. Drop the heat down to poaching temperature and submerge the prepared pears in the liquid and cover with parchment paper. Poach the pears until almost completely tender. Reduce the sauce until it coats a spoon (about ½). Add the pears back into the pot and serve warm. Procedure: Combine ingredients in blender and puree until smooth. Spin in your ice cream machine following manufacturer instructions.