COFFEE AND WALNUT CAKE
250g of flour
150 g walnut kernels
180 g salted butter at room temperature
1/2 teaspoon baking powder
2 tablespoons of coffee extract
Preheat the oven to 160°C.
Line a cake tin with parchment paper and butter on both sides.
Lightly roast the nuts in a non-stick pan.
Put the eggs, 150 g of sugar and the yeast in the bowl of a food processor and whisk for a long time.
Gradually add the butter, flour and coffee extract.
Mix until you get a smooth paste.
Add 100 g of coarsely crushed walnuts delicately with a spatula.
Pour the batter into a mold and bake for 40 minutes.
Meanwhile, make a blond caramel with the remaining sugar, dry (without water) in a small saucepan.
Off the heat, dip the remaining walnut kernels in the caramel and drain them with a spade.
Place them on a sheet of parchment paper.
Unmold the cake then decorate with the caramelized walnut kernels.
Let cool on a wire rack before serving.