Originally Posted by PrincessFiona60
I make my own walnut flour, same as you do but I sift out the papery coating that has not become fine. My walnut cake is very dense, very little cake flour, about 2 walnut to 1 cake flour. It's lightly sweet from Lyle's Golden Syrup.
I will try that ratio, I do use 2 of flour to 1 of ground almonds when I make Sacher Torte, my favorite crepe as a child was with Golden Syrup and lemon juice.
I make a lot of petit fours for chrimbo, here is one of my favs, buy a pack of small de-stoned ready to eat prunes, make your marzipan and add a little brandy, slit the prunes and stuff with the marzipan then dip in the best melted dark chocolate you can afford, set on a cake rack.
This is a good cheats apple tart, life is to short now to laminate puff pastry.
Roll shop bought Puff very thin, cut into a circle and prick all over, place on a baking tray, cut thin slices of shop bought marzipan and cover pastry, peel and slice a good desert apple using a mandolin if you have, cover the marzipan, bake in the hottest part of your oven,take out glaze with a bit of sieved apricot jam.