International Cooking School Vacations: Walnut & Hazelnut Cake (Gateau au noix et aux noisettes)

Walnut & Hazelnut Cake (Gateau au noix et aux noisettes)

NOVEMBER 2005

Walnut & Hazelnut Cake (Gateau au noix et aux noisettes) – from Chef Michael Altman of Heartland of Provence.

Ingredients

  • 125 gr whole shelled walnuts (about 4.5 oz)
  • 125 gr shelled hazel nuts
  • 125 gr butter
  • 150 gr sugar (about 5.3 oz)
  • 5 eggs
  • 80 gr plain flour (about 2.8 oz)
  • 1 tbps. Dark alcohol (rum, cognac, armagnac, etc.)

Directions

Put all the nuts into a food processor and grind up without turning them into a powder.

Add the softened butter, the sugar, the eggs, the flour and the alcohol. Mix well.

Empty the mixture into a buttered low round cake tin.

Place in the oven, preheated to 130° C (about 275° F), for approximately 25 minutes. The cake should have a golden brown colour and stay soft on finger pressure.

Serve with coffee ice cream or coffee mousse.
Serves 6