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 .

Gâteau aux noix
Gâteau aux noix


  • 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


  • 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
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