This cake is made almost entirely of walnuts, sugar and butter, and it can be mixed together in ten minutes. We bake it when guests come and time is short. Only 40 g of flour go in, which keeps it moist inside and makes it taste especially nutty. The Armagnac is no mere decorative splash, but what gives the cake its depth. On the second day, it is almost even better.
Gascogne · Coffee and Cake
Walnut Cake with Armagnac
Ten minutes of work, thirty minutes in the oven, and a 22 cm tin. That is all you need, and you can hardly go wrong.
Ingredients
For a 22 cm tin · serves 6
150 g walnut kernels
150 g powdered sugar
100 g soft butter
3 eggs
40 g flour
2 tbsp Armagnac
1 pinch salt
Preparation
1
Preheat the oven to 200 °C and grease a 22 cm tart tin with butter.
2
Finely chop the walnut kernels and mix them with half of the powdered sugar.
3
Mix the other half of the powdered sugar with the soft butter.
4
Stir in the walnut-sugar mixture.
5
Add the eggs one by one, then the salt, flour and Armagnac.
6
Pour the batter into the tin and bake for about 30 minutes. It is ready when it is lightly golden brown on top and still moist inside.
Tip
It goes well with cream, walnut halves, fruit or a quick caramel sauce: heat 100 g of sugar with 2 tbsp of water until the mixture is brown, then stir in 30 g of butter and 50 ml of cream. The cake keeps in the refrigerator for several days and can also be frozen.
