Cocoa and dried fruit are one of the many excellent combinations of which I am a huge fan. In this recipe, the quantity of nuts is equal to that of the flour. The result is a firm little cake with a slightly moist interior, and thanks to the walnut oils these delightful treats have an intense and long-lasting flavor.
Our suggestion is Moscato D’Asti 2022 by I Vignaioli di Santo Stefano: “In the mouth it is expressed not only for its sweetness, but also for its moderate alcohol content, which makes it very pleasant thanks also to its acidity.” For the full review click here.
© Piero Pardini – The Wolf Post – TUSCANY – ITALY
Ingredients for 4-6
- 150 g chopped walnuts, plus 12 whole nuts
- 100 g raw coconut sugar
- 50 ml mild Extra virgin olive oil (or 75 ml (3 fl oz) organic cold-pressed sunflower oil
- 1 large egg
- Pinch of vanilla powder
- 15 g organic baking powder
- 150 g whole-wheat flour
- 60 g unsweetened raw cocoa powder
©Veronica Lavenia-The Wolf Post
Method:
- Preheat the oven to 180°C (350°F). Blend the finely chopped walnuts with the sugar. Add the oil, egg yolk, vanilla, baking powder and mix with electric beaters.
- Beat the egg white until stiff and incorporate the mixture, stirring from the bottom up so as not to remove the egg whites.
- Add the flour, cocoa, and the remaining coarsely chopped walnuts. Spread the dough into greased and floured pudding molds.
- Bake for 20 minutes.
