Perigord Walnut Cake Recipe
Perigord Walnut Cake
Chef's Note

A recipe from Nordine Zafati - Lycée hôtelier de Toulouse Occitanie

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

For 6 servings

- 150 g (5 oz.) Perigord walnut halves
- 40 g (1 1/2 oz.) flour
- 3 eggs
- 150 g (5 oz.) powdered sugar
- 100 g (3 1/2 oz.) butter
- 2 Tbsp. Armagnac AOC
- a pinch of salt

Caramel sauce
- 100 g (3 1/2 oz.) sugar
- 30 g (2 Tbsp.) butter
- 50 g (3 Tbsp.) heavy cream
  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.
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