Gâteau aux noix du Périgord

Name: Gâteau aux noix du Périgord
Total time: 50 min
Yield: Serves 8
Cuisine: Périgord
Ingredients: 200 g (7 oz) Périgord walnut halves; 200 g (7 oz) softened unsalted butter; 200 g (1 cup) light brown sugar; 200 g (1⅔ cups) all-purpose flour; 4 eggs (separated); 1 packet of baking powder (2 tsp); 2 tbsp walnut brandy; 1 pinch of fleur de sel

Périgord walnut cake

⏱ 50 minServes 8Easy520 kcal

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

01 — Ingredients8 servings

200 g (7 oz)Périgord walnut halves
200 g (7 oz)softened unsalted butter
200 g (7 oz)brown sugar
200 g (7 oz)all-purpose flour
4whole eggsseparated
1 packetbaking powder
2 tbspwalnut brandy
1 pinchfleur de sel (flaky sea salt)

200 g (7 oz) Périgord walnut halves
200 g (7 oz) softened unsalted butter
200 g (7 oz) brown sugar
200 g (7 oz) all-purpose flour
4 whole eggs separated
1 packet baking powder
2 tbsp walnut brandy
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 (24 cm / 9½ in)

1 stand mixer with whisk

1 silicone spatula

1 food processor for the walnuts

1 stainless-steel bowl (1 L / 1 qt)

1 fan oven (170 °C / 325 °F)

1 cooling rack

1 roll of parchment paper

03 — Method

Grind the walnuts in a food processor to a fine powder, leaving a few small pieces.
Beat the softened butter with the brown sugar until pale and creamy.
Beat in the yolks one at a time, then the ground walnuts and brandy.
Mix in the sifted flour, baking powder and fleur de sel on low speed.
Whip the whites to stiff peaks and gently fold them in with a spatula.
Pour into the buttered, parchment-lined pan and smooth the top.
Bake for 45 minutes at 170 °C (340 °F) fan until a knife inserted in the center comes out clean.