Recipe for Perigordine walnut cake
January 2010
250g shelled walnuts
120g unsalted butter
250g brown sugar
4 eggs
Preheat the oven to 150c (300F /Gas mark2)
Create the cake mixture
Add the walnuts (reserving ten for later) into the blender and grind for two minutes on full power until they have the consistency of breadcrumbs. Whisk the butter and sugar in a bowl and then stir in the ground walnuts using a spatula.
Add the eggs
Separate the egg yolks from the white and add the yolks into the bowl of walnut mixture, on by one. Beat the whites until they become stiff and then fold into the mixture.
Place the mixture into a well greased and lined spring form baking tin. (line with baking parchment.
Place into the centre of a preheated oven and bake for roughly one hour. After about forty minutes, check it. Carefully spear the centre of the cake with a skewer and if it comes out dry the cake is ready.
When ready to serve sprinkle the cake with icing sugar and decorate with the remaining walnuts.
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