Gâteau aux Noix

A walnut cake from Périgord that is often sold in the village markets during autumn. This particular recipe is from my French friend Sylvie. It’s light and moist, and perfect with coffee.

Ingredients

• 200g shelled walnuts
• 12 walnut halves for decoration
• 100g unsalted butter
• 200g caster sugar
• 4 eggs, separated

Method

Preheat oven to 160°C (fan bake)

Butter, and line the base, of a shallow 24cm cake tin.

Chop walnuts very finely in a food processor.

Cream butter and sugar together until smooth. Stir in egg yolks and ground walnuts. Whip egg whites until firm then gently fold into cake mixture. Spread evenly into cake tin and bake for 40 to 45 mins or until cooked through. Check the middle of the cake with a skewer, it should come out cleanly.

Cool for 10 mins before turning out of tin. Flip over so cake is the right way up and arrange walnut halves on top.

Serve when cool, or just warm, with softly whipped cream.