Chef's Tip
When making the chocolate banana ice cream, ripen your bananas until they're deeply speckled with brown spots. These overripe bananas have developed more sugar and deeper flavor that will enhance the chocolate and complement the Urfa pepper's smoky, raisin-like notes.
Instructions
- For the walnut cake: Preheat oven to 350°F (175°C). Butter and flour a 9-inch round cake pan.
- Spread walnuts on a baking sheet and toast until fragrant, about 8-10 minutes. Cool completely.
- In a food processor, finely grind 2 cups of the toasted walnuts with 2 tablespoons of the sugar. Be careful not to over-process into a paste.
- In a medium bowl, whisk together ground walnuts, flour, baking powder, salt, and cinnamon.
- In a large bowl, beat egg yolks with 1/2 cup sugar until pale and thick. Beat in melted butter and vanilla.
- In another clean bowl, beat egg whites until foamy. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form.
- Fold dry ingredients into egg yolk mixture. Then gently fold in egg whites in three additions.
- Pour batter into prepared pan and bake until a toothpick inserted in center comes out clean, about 30-35 minutes. Cool completely on a wire rack.
- For the chocolate banana Urfa ice cream: In a medium saucepan, heat cream and milk until steaming.
- In a bowl, whisk egg yolks with 3/4 cup sugar until pale. Gradually whisk in hot cream mixture.
- Return mixture to saucepan and cook over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon.
- Remove from heat and add chopped chocolate, stirring until melted. Stir in mashed bananas and Urfa pepper.
- Strain mixture through a fine-mesh sieve into a bowl. Chill thoroughly, at least 4 hours or overnight.
- Churn in an ice cream maker according to manufacturer's instructions. Freeze until firm, at least 4 hours.
- For the Turkish coffee caramel: In a small saucepan, combine brown sugar with 2 tablespoons water. Cook over medium heat, without stirring, until sugar dissolves.
- Increase heat to medium-high and boil until deep amber, about 5-7 minutes. Remove from heat.
- Carefully whisk in cream, butter, and Turkish coffee grounds. Return to low heat and cook for 1 minute. Strain if desired and cool completely.
- For the sesame brittle: Line a baking sheet with parchment paper. In a small saucepan, heat honey until bubbling.
- Add sesame seeds and cook, stirring, until golden, about 2-3 minutes. Pour onto prepared sheet and spread thin. Let cool completely, then break into pieces.
- To serve: Slice cake and place on plates. Top with a scoop of ice cream. Drizzle with Turkish coffee caramel, and arrange dates and sesame brittle around the plate.
Plating
Place a slice of walnut cake on one side of the plate. Add a quenelle or round scoop of the chocolate banana Urfa ice cream alongside the cake. Drizzle the Turkish coffee caramel over both the cake and around the plate in an artistic pattern. Arrange chopped Medjool dates and pieces of sesame brittle around the dessert. Garnish with a light dusting of Urfa pepper and a few crushed walnuts for color and texture.
Storage & Reheating
The walnut cake can be stored at room temperature, covered, for up to 3 days, or frozen for up to 1 month. The ice cream can be stored in the freezer for up to 2 weeks in an airtight container. The Turkish coffee caramel can be refrigerated for up to 2 weeks; warm slightly before serving. The sesame brittle can be stored in an airtight container at room temperature for up to 1 week.
About This Recipe
This walnut cake with chocolate banana Urfa ice cream draws inspiration from Oleana's innovative desserts that blend Mediterranean and Middle Eastern flavors. The moist walnut cake is reminiscent of traditional Turkish recipes, while the chocolate ice cream gains complexity from the smoky-fruity Urfa pepper—a signature flavor from southeastern Turkey. The addition of Turkish coffee caramel, sweet dates, and crunchy sesame brittle creates a multi-layered dessert experience that honors the region's diverse culinary traditions.