A recipe from Nordine Zafati - Lycée hôtelier de Toulouse Occitanie

Tips
This cake will keep for several days in the refrigerator and freezes very well. 

1. Chop the walnuts finely.
2. Combine half the sugar with the walnuts.
3. Combine the remaining sugar with the softened butter.
4. Add the sugar-walnut mixture to the butter, then mix in the eggs one at a time, the salt, flour and armagnac.
5. Butter a 22 cm (10") round tart pan, pour in the batter and bake in a 200° C (400° F) oven for about 30 minutes.
6. The cake should be lightly browned but still moist.

Serve the cake decorated with caramelized walnuts and caramel sauce.

1. Cook the sugar with 2 Tbsp. of water until caramelized.
2. When the caramel is brown, mix in the 30 g butter and 50 g cream.