Walnut cake and a look into the country side

It was rainy last week, and only on Thursday the sun finally appeared. As my husband took a week off, we walked and ate out. So, I barely cooked.

On Saturday we were finally able to go to San Pedro, a trip that we had planned since the last week, but it was postponed because of the rain.

Before arriving to San Pedro we stopped at La Campiña in the country side. It´s an orange plantation, there are also other fruits and a small orchard. It belongs to a couple of TV news presenters, now retired.

The place is opened to the public every weekend with guided tours through the grove and orchard. It has also a very nice restaurant and a small shop that sells homemade marmalade, different kind of cheese and obviously boxes of oranges.

So, when we arrived we felt surrounded by the scent of orange blossom. It was a beautiful  sensation, it  was  a very interesting trip that we hope to repeat.

As I did not cook, I had only time to bake a cake, in fact, it is my favorite cake Walnuts,  filled with coconut milk, eggs and a topping with Italian meringue.

I made a half recipe, very tinny, just to give us  a bit of sugar. I hope you like it.

Have a wonderful week 

     
    Meringue walnut cake with coconut milk 
              and eggs filling 

Ingredients 12 eggs 500 g of sugar 6 tablespoons  bread crumbs 500 g ground walnuts For the filling 150 g of sugar 200 ml coconut milk 5 egg yolks 1 teaspoon  powdered cinnamon  For icing 2 cups sugar 1 cup water 3 egg whites whipped

Method: Preheat oven to 160 ° C Grease a round spring form and sprinkle with flour Separate the whites from the yolks. Put egg whites in a mixer and beat until foaming. Add sugar and continue beating until soft peaks form. Continue beating and put the egg yolks one at a time. Remove from mixer Mix bread crumbs with nuts and gently mix with the whipped eggs,stir thoroughly. Put the batten on the spring form  and keep the oven for 45 minutes, or until inserting a stick in the middle of the cake comes out clean Filling.   Make a syrup  with coconut milk and sugar until thick Remove from heat and allow to cool - when cold add the yolks passed through a sieve and mix well (that way take out the skin covering the yolk and take out the strong taste). Take again over medium heat until thickened, stirring always  Icing Make a syrup with water and sugar to the point of thread While the syrup is made beat the egg whites. Clear the hot syrup in thread and while whisking continuously. Beat until the bowl touching be cold Unmold the cake and cut to half  fill and put the icing Makes 12 servings