Perigord Walnut CakeTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:346 kcal
Proteins:6.2 g
Fats:29.7 g
Carbohydrate:37.7 g
Fibers:1.4 g
Sugar:31.2 g
Cholesterol:132.3 mg
Sodium:242.9 mg
Calcium:37 mg
Energy:454 kcal
Proteins:8.2 g
Fats:39 g
Carbohydrate:49.5 g
Fibers:1.8 g
Sugar:41 g
Cholesterol:173.6 mg
Sodium:318.7 mg
Calcium:48.6 mg
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
150
g
perigord walnut halves
40
g
flour
3
eggs
150
g
powdered sugar
100
g
butter
2
ml
salt
**Caramel sauce
100
g
sugar
30
g
butter
50
g
heavy cream
METHOD
- Chop the walnuts finely.
- Combine half the sugar with the walnuts.
- Combine the remaining sugar with the softened butter.
- Add the sugar-walnut mixture to the butter, then mix in the eggs one at a time, the salt, flour and armagnac.
- Butter a 22 cm (10") round tart pan, pour in the batter and bake in a 200° C (400° F) oven for about 30 minutes.
- The cake should be lightly browned but still moist.
Serve the cake decorated with caramelized walnuts and caramel sauce.
- Cook the sugar with 2 Tbsp. of water until caramelized.
- When the caramel is brown, mix in the 30 g butter and 50 g cream.
CHEF'S NOTES
A recipe from Nordine Zafati - Lycée hôtelier de Toulouse Occitanie
Tips
This cake will keep for several days in the refrigerator and freezes very well.
