Summer Dessert Recipe from Chef Curtis Stone

As a young boy growing up in Australia, I always had the biggest sweet tooth. My granny, Maude, would make the most delicious fudge, pies, and cakes and I always loved giving her a hand—my very first sous chef experience. She usually would let me lick the batter too, so to me, it was a win-win! In honor of one of my favorite seasons, and in celebrating some of my treasured memories with my gran, I am excited to share with you what I think is the perfect cake you’ll want to bake this summer.

Since my early days cooking with Maude, my passion for sweets hasn’t faded one bit – especially during the summer months when an after-dinner treat is especially tempting! And while I learned so much from my early sessions with my granny, my passion for cooking has continued to grow. Whether it’s the perfect first course to prime the palate, or a simple, sweet finish to the evening, I’m always inventing new ingredient combinations that strike the perfect balance of flavor. My tasty Walnut Sponge Cake is just that – delectably nutty, tender, moist, and with an irresistibly airy texture. Serve it with a dollop of ice cream or fresh summer fruit and watch your guests dig in with delight!

As you’ve read in my previous posts , I recently hosted a fun dinner party with Bosch in the Hollywood Hills. The four-course menu centered on walnuts as a main ingredient, and this gluten-free and vegan Walnut Sponge Cake was quite a high note to end the evening – there wasn’t a clean plate in sight! If you’re curious to learn one of my secrets for getting this perfection on a plate I can let you in on it right now – I used the Bosch Steam Convection Oven .

What I love about this versatile oven is that you have the opportunity to use a variety of different cooking modes to perfectly prepare any dish. For this recipe, I chose to utilize the European Convection mode to create the most delectable cake for my guests. But, did you know that the Steam Convection setting can also help you achieve pillow soft breads, tender meats and fish, and tasty vegetables? Check out this video to learn more about how the Bosch Steam Convection Oven offers a variety of cooking modes to satisfy your baking needs. Thanks Bosch!

If you need a drool-worthy sweet summer recipe for your next BBQ, outdoor bash, or pool party, this Walnut Sponge Cake will be your go-to dessert. The recipe is quite simple and with this oven, you can’t go wrong.

Vegan and Gluten-Free Toasted Walnut Cake

Makes: One 12-inch square cake

Prep Time: 10 minutes, plus 30 minutes cooling time

Cook Time: 35 minutes

Make-Ahead: Cake can be baked up to 1 day ahead, covered tightly and stored at room temperature.

Ingredients

2/3 cup toasted walnuts

2 2/3 cups gluten-free all-purpose flour

2 tbs. plus 2 tsp. cornstarch

4 tsp. baking powder

1 1/4 tsp. kosher salt

3/4 tsp. baking soda

2 cups walnut milk or almond milk

1 2/3 cups granulated sugar

2/3 cup canola oil

4 tsp. pure vanilla extract

Directions

1. Position rack in center of Bosch Steam Convection Oven and preheat oven to 325°F using European Convection mode. Line Bosch full-size baking pan with parchment paper.

2. In small food processor, pulse walnuts until finely ground. In large bowl, whisk ground walnuts, flour, cornstarch, baking powder, salt, and baking soda to blend. In another bowl, whisk milk, sugar, oil, and vanilla to blend. Whisk milk mixture into flour mixture until smooth.

3. Pour batter into prepared pan and spread to an even thickness using offset spatula.

4. Bake cake 30 to 35 minutes, or until golden and springs back when gently pressed. Transfer pan to wire rack and cool cake to room temperature, about 30 minutes.

5. Invert cake onto cutting board and remove parchment. Turn cake right side up.

Curtis Stone is a renowned chef, restaurateur, author, media personality, and a partner of Bosch home appliances. To learn more about Chef Curtis Stone, please visit www.CurtisStone.com .

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