INGREDIENTS250g of flour200 g of sugar150 g of walnut kernels3 eggs180 g salted butter at room temperature1/2 teaspoon baking powder2 tablespoons of coffee extract

INSTRUCTIONS

Preheat the oven to 160°C.Line a cake mold with greased and greased paper on both sides.Reserve in the fridge.Lightly roast the nuts in a non-stick pan.Reserve.Put the eggs, 150 g of sugar and the yeast in the bowl of a food processor and whisk for a long time.Gradually add the butter, flour and coffee extract.Mix until you have a smooth paste.Add 100 g of coarsely chopped walnuts delicately with a spatula.Pour the dough into a mold and bake for 40 minutes.Meanwhile, make a blond caramel with the rest of the sugar, dry (without water) in a small saucepan.Remove from the heat, dip the remaining walnut kernels into the caramel and drain them with a skewer.Place them on a sheet of parchment paper.Unmold the cake then decorate with the caramelized walnut kernels.Let cool on a rack before serving.