My Périgord walnut cake
Stéphanie Berbessou / Post on 13 July 2021
This recipe is a must for Les Hauts de Saint Vincent B&B breakfasts because it is THE local recipe for a desert or for your breakfast .
Ingredients
- Butter : 100g
- Walnuts : 150g
- Almond powder : 40g
- Eggs : 3
- Sugar : 100g
- Flour : 50g (for a gluten-free version use chestnut flour)
- dark Rum : 1 tablespoon
Preparation
- Preheat your oven at Th.6
- Mix the softened butter and the sugar
- Add the previously crushed walnuts and the almond powder
- Add the eggs one by one while mixing
- Finish with the flour and your dark rum
- Pour into a cake mold or a round one if you prefer and bake for 25 minutes
- Optional : add walnuts on top out of the oven
