French perigordine walnut cake

Ingredients

• 250g shelled walnuts
• 120g unsalted butter
• 250g brown sugar
• 4 eggs
• 1 tablespoon icing sugar

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Preparation

• Preheat oven to 150ºC (300ºF/ gas mark 2).
• 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.
• Separate the egg yolks from the white and add the yolks into the bowl of walnut mixture, one by one. In a separate bowl beat the whites until they become stiff and then fold them into the mixture.
• Place the cake in the centre of the preheated oven and bake for roughly one hour. After about forty minutes, check it.
  
• Carefully spear the centre of the cake with a wooden skewer and see if it is dry. When it comes out dry, the cake is baked.
• Release the cake from the spring-form tin and place it on a serving plate. Gently sift icing sugar over the cake and decorate with walnuts.
• As a serving suggestion serve it with a generous dollop of whipped cream and a good quality cup of coffee.

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