The International Kitchen
Recipes
Walnut & Hazelnut Cake (Gateau au Noix et aux Noisettes)

Walnut & Hazelnut Cake (Gateau au Noix et aux Noisettes)

Name: Walnut & Hazelnut Cake (Gateau au Noix et aux Noisettes)
Prep time: 10 min
Cook time: 25 min
Yield: 6 servings
Cuisine: French
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.)

January 30, 2010
Peg Kern

Desserts
Vegetarian

Overview
Recipe for Walnut & Hazelnut Cake (Gateau au Noix et aux Noisettes)

Try this recipes for a simple Walnut & Hazelnut Cake (Gateau au noix et aux noisettes) from Chef Michael Altman of Provence, who for many years taught our culinary travelers the wonders of French cuisine. Nuts are a prevalent ingredient in Provence, and this wonderful fall recipe is a perfect treat. You can serve it on its own or with ice cream (perhaps caramel ice cream), coffee mousse, whipped cream, or even with a simple chocolate sauce.

10 minutes
6 servings
Bake
25 minutes

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.)

Instructions

Put all the nuts into a food processor and grind up without turning them into a powder. This is best done by pulsing, as you also don'
t want the nuts to overheat.
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 150° C (about 300° F), for approximately 20-25 minutes. The cake should have a golden brown color and stay soft on finger pressure.
Cool for a few minutes, then remove from pan and cool completely on a wire baking rack.