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How To Make French Perigordine Walnut Cake

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How To Make French Perigordine Walnut Cake
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This delightful French peregordine walnut cake recipe is made without flour. It is rich enough to serve on its own but delicious with a dollop of cream and a good cup of coffee. Devour our French Perigordine Walnut Cake recipe. Enlarge This delightful French peregordine walnut cake recipe is made without flour. It is rich enough to serve on its own but delicious with a dollop of cream and a good cup of coffee. Devour our French Perigordine Walnut Cake recipe.
Serves:
4
Oven Temperature:
150° c  -  300° f

Step 1: You will need...

  • 250 g shelled walnuts
  • 120 g unsalted butter
  • 250 g brown sugar
  • 4 eggs
  • 1 tbsp icing sugar
  • 1 electric blender
  • 1 electric whisk
  • 2 medium bowls
  • 1 spring-form baking tin, of about 21- 23 centimetres in diameter
  • 1 piece of grease-proof paper/ baking parchment
  • 1 skewer
  • 1 sieve
  • 1 spatula

Step 2: Preheat the oven

Set the oven to 150ºC (300ºF/ gas mark 2).

Step 3: Create the cake mixture

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.

Step 4: Add the eggs

Separate the egg yolks from the white and add the yolks into the bowl of walnut mixture, one by one. Beat the whites until they become stiff and then fold, which means to gently combine, into the mixture.

Step 5: Bake the cake

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.

Step 6: Garnish and serve

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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Tips & Comments
  1. alenson

    I tried this recipe twice and neither time it worked out. I followed step by step instructions and both times, the cake seemed to come out raw. Perhaps, 300F is too low. First time, I cooked the cake for almost 2 hours. I will not try this recipe again. It's been a huge dissapointment!

  2. Biggles65

    I saw this recipe and thought, Good! I live in France not far from Perigord so I will try a regional recipe. What a dissappointment it was. I have tried to make this cake twice and it has turned out as soggy mess on both occassions! The second time I used one less egg and it was still soggy after cooking for three hours! I give up and will try a more conventional recipe. Biggles65

  3. Lizziebug

    My Aunt bought back a Walnut cake from France and it was so amazing, for something that is just Walnuts. I can't wait to try this recipie! Thank you for uploading

  4. Anonymous

    soooooooo nice,thank u from egypt

  5. buttybob

    I have recently made this and it was very nice thankyou.

  6. bernie_laura

    I think the walnut cake sounds good. I like to learn how to make it. And it sounds yummy.

  7. Anonymous

    wiked