Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
6 to 8
Medium
By Anne Willan
Published 2007
Walnut trees do well in the thin, stony soil of Périgord, leading to walnut pastries and cakes, including this moist, rich gâteau with a topping of crisp caramel. Like most nut cakes, this one improves when kept a day or two in an airtight container. But the topping should be added only a short time before serving, as caramel softens after a few hours in the open air.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe