Périgord Walnut Cake


This is such a delightful cake I baked with my guests in the Périgord during Cooking with Corinne's culinary vacation, upon Aline's (Restaurant Le Bareil) original recipe that I have modified to make it exquisite!
This cake is perfect for tea time, but you can also serve it for dessert accompanied with vanilla ice cream and warm chocolate sauce...

Walnut Cake - Cooking with Corinne - Copyright.

INGREDIENTS (all organic)
125g all-purpose flour
120g granulated sugar
125g salted butter
250g eggs (about 5 units)
5g baking powder
100g shelled walnuts

DIRECTIONS
Preheat oven to 170°C (340°F).

Shell walnuts and ground it but not too much as pieces must be kept.
Separate eggs whites to yolks.
Whisk yolks with sugar until you get a white foamy mixture.
Add flour and baking powder to the yolks mixture.
Melt butter. Add it.
Whisk egg whites with 50g sugar to get a stiff meringue.
Combine it to the batter in folding not to deflate.
Add walnuts. Stir to combine.
Butter a cake mold.
Pour batter and bake 25 to 30 minutes.
Cool at room temperature before unmolding.




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