About a year ago, a colleague brought us walnut pie to treat us to the office where I was working at the time! I did not try, of course, because it was, as I say, “gluten-free”, but I heard the whole world trying it, incredible exclamations of pleasure. I congratulated her on the difficult dessert she chose and then she gave me the recipe that surprised me with how much, but how easy it was.
For the dough:
- 15 eggs
- 15 tbs sugar soup
- 15 tbs soup toast grated gluten-free
- 300 gr coarsely chopped walnuts
- 1 baking soda gluten-free
- a little cinnamon (or clove or myrrh or other spice you want) e.g.
- 2 vanillas or 1 tsp. Sweet vanilla extract e.g.
For the light syrup:
- 5 cups of sugar
- 4 glasses of water
- lemon peel
- a little ouzo or cognac
- Make the light syrup first, by boiling all the ingredients for syrup.
- About 10-15 min after boiling, when it’s look like syrup and not water, is ready.
- Let the syrup chill out while you prepare & bake the dough.
- Separate the eggs, beat the egg’s white part into a meringue.
- Beat the yolks with the sugar and add the rest of the ingredients
- At the end slowly add the meringue and mix lightly to combine.
- Place the mixture in a 40×30 pan (this large one in our kitchen oven) after you have first buttered it and sprinkled it with zwieback.
- Bake in an oven with air at 180°C / 35o°F for about __min.
- When it’s ready, you cut it in pieces, without removing it from the pan and you syrup it. (you pour the syrup on pie by ladle)
- At the desserts that have syrup, we always have either the syrup or baked dough, cold and the other hot. Never both hot or both cold.
- About 40 normal servings.
- I used half the dose because from gluten free pans I use pyrex and they are smaller. About 20 normal servings. I put them in 3 pieces on my plate.
- I used brown sugar.
Good Luck and Good Appetite !