Gâteau aux noix de Grenoble

Name: Gâteau aux noix de Grenoble
Total time: 60 min
Yield: Serves 8
Cuisine: Dauphiné
Ingredients: 200 g (7 oz) Grenoble walnut halves; 150 g (¾ cup) granulated sugar; 120 g (½ cup) unsalted butter; 4 whole eggs; 80 g (⅔ cup) all-purpose flour; 1 packet of baking powder (2 tsp); 1 pinch of fleur de sel

Grenoble walnut cake

⏱ 60 minServes 8Easy430 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

200 g (7 oz)Grenoble walnut halves
150 g (5 oz)superfine sugar
120 g (4 oz)unsalted butter
4whole eggs
80 g (3 oz)all-purpose flour
1 packetbaking powder
1 pinchfleur de sel (flaky sea salt)

200 g (7 oz) Grenoble walnut halves
150 g (5 oz) superfine sugar
120 g (4 oz) unsalted butter
4 whole eggs
80 g (3 oz) all-purpose flour
1 packet baking powder
1 pinch fleur de sel (flaky sea salt)

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 round cake pan (22 cm / 9 in)

1 large bowl (3 L / 3 qt)

1 whisk

1 oven

03 — Method

Preheat the oven to 170 °C (325 °F) fan and butter the cake pan, then blend or finely chop the Grenoble walnuts into a coarse powder.
Melt the unsalted butter over low heat and let it cool slightly, then whisk the whole eggs with the sugar in the bowl until pale and doubled in volume.
Whisk the warm melted butter into the foamy mixture until smooth, glossy and fully blended, with no streaks of fat.
Add the flour sifted with the baking powder and the pinch of fleur de sel, mix gently, then fold in the ground walnuts.
Pour the batter into the buttered pan, smooth the top and bake for 35 minutes, until a knife inserted in the center comes out clean.
Let the cake cool for 20 minutes before turning it out onto a rack, then serve warm or cold as an afternoon treat, with crème anglaise if you like.