French Food Friday - French Walnut Cake

 

This week's recipe is a local speciality as it's main ingredient is grown locally and they are delicious.

 

Of couse I coudn't resist eating some whilst making the cake.

Ingredients

5 1/2 tablespoons (80 grams) unsalted butter, plus more for the pan

1 cup (150 grams) walnuts, plus 5 walnut halves for decorating the cake

2/3 cup (130 grams) granulated sugar

3 large eggs

2 tablespoons dark rum

1 tablespoon honey, plus more for drizzling

1/2 teaspoon vanilla extract

1 pinch fine sea salt

1/3 cup (40 grams) all-purpose flour, sifted

1/4 cup (30 grams) cornstarch

1 teaspoon baking powder

confectioners' sugar

whipped cream, for serving

You will need a Bundt pan (if you do not have one,  you can use a classic cake pan).

Directions

Step 1

Preheat the oven to 350°F / 180°C. Grease a 7-inch / 18 cm Bundt pan with butter.

Step 2

Finely chop the walnuts or pulse them in a food processor until you have coarse crumbs. In a large bowl, combine the walnuts and granulated sugar and mix well. Mix in the butter, eggs, rum, honey, vanilla, and salt.

Step 3

In another bowl, whisk together the flour, cornstarch, and baking powder. Fold the dry ingredients into the walnut mixture.

Step 4

Pour the batter into the prepared pan. Bake until a knife inserted in the center comes out clean, about 40 minutes. Unmold and let cool for 10 minutes.

Step 5

Sprinkle a dash of confectioners’ sugar into a small sauté pan and add the 5 reserved walnut halves. Cook over medium-low heat for a few seconds, until the nuts are slightly golden. Arrange the walnuts on top of the warm cake and drizzle with a little honey before serving. Serve with whipped cream.

Notes:

The rum is optional and you can leave this out if you prefer.

Bon vendredi a tous ♥

L x