From the one star french chef Patrick Asfaux
Cooking time :
Total time :
- 130g soft butter
- 260g caster sugar
- 5 eggs
- 120g ground almonds
- 120g finely chopped walnuts
- 3cl dark rum
- 80g strong flour
2) Take a large bowl and put your butter in it. Add the sugar, mix well and add in the eggs one by one. Then, fold in the ground almonds, walnuts, rum and the flour.
3) Pour your mix in a round baking tin and bake for 40 minutes. Your cake is cooked when pricked with the tip of an office knife the blade comes out hot and dry.
Allow your walnut cake to cool down for 45 minutes before taking it out of the tin.
I suggest to serve some vanilla custard with your walnut cake.