Walnut cake with caramel sauce
Here’s a recipe from the French cookery blog “Du miel et du sel”. Nothing to fault — it’s just perfect ^^.
Preparation
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Step 1
Roughly chop 200 g of the walnuts and mix them into the flour, which you’ve sifted beforehand with the bicarbonate of soda.
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Step 2
Whisk the egg yolks and 80 g of the sugar, then add the flour and the 200 g of walnuts.
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Step 3
Whisk the egg whites to stiff peaks and fold them into the previous mixture.
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Step 4
Preheat the oven to 150°C and bake the cake for 30 minutes in the hot oven.
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Step 5
Heat the rest of the sugar (100 g) until it colours and takes on the shade of caramel. Stir it with a spoon and tip in the remaining 50 g of walnut kernels.
Take them out straight away and put them on a sheet of plastic or a plate… whatever you do, not on kitchen paper — I did that once and of course the walnut stuck to the paper… ha ha :-(.
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Step 6
Put the caramel back on the heat with the 20 cl of single cream for 5 to 10 minutes… long enough for the caramel to soften and the cream to be well blended into it.
Pour it into a bowl to cool.
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Step 7
Put the walnuts on the cake and serve with the caramel :-))
Recipe photos
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