Walnut cake

Walnut cake

Gâteau aux noix

By
From
Taste le Tour
Serves
8

From the Alps region

This family cake is very popular in the region of Grenoble, famous for its large production of walnuts.

Cake

Ingredients

Quantity Ingredient
160g fresh walnuts
150g butter
140g sugar
1 lemon, finely grated zest
4 eggs, separated
3/4 cup dried breadcrumbs
A pinch cream of tartar

Icing

Quantity Ingredient
50ml water
100g sugar
2 drops red wine vinegar
10 walnut halves
icing sugar, for dusting

Method

  1. Preheat the oven to 150°C. Butter a 22 cm cake tin, line the base with baking paper, then butter the baking paper.
  2. Place the walnuts in a food processor and grind to a coarse meal.
  3. Combine the butter, lemon zest and half the sugar in an electric mixer and beat until pale and creamy. Add the egg yolks, one at a time, beating on medium speed. Add the breadcrumbs and chopped walnuts and mix well.
  4. Whisk the egg whites and cream of tartar to medium-stiff peaks. Gradually whisk in the rest of the caster sugar until well incorporated. Add a third of the egg whites to the batter and fold in well. Carefully fold in the remaining whites.
  5. Pour into the prepared cake tin and smooth the surface. Transfer to the oven and bake for 1 hour.
  6. Remove the cake from the oven cool for 5 minutes before turning out onto a wire rack.
  7. To make the icing, combine the water, sugar and vinegar in a small saucepan and bring to the boil. Cook to a light brown caramel. Pour the icing slowly onto the centre of the cake and use a spatula to spread it out smoothly. Garnish with walnut halves and dust the edges of the cake with icing sugar.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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