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Gâteau Grenoblois
Walnut Cake
Preparation info
- Serves
6–8
- Difficulty
Medium
Appears in
By Anne Willan
Published 1981
To the French taste this is an unusually rich and moist cake. It needs only a light caramel topping or can be served plain, in contrast to many drier French cakes that are balanced by rich fillings.
Ingredients
Method
Set the oven at moderately low (160°C/325°F). Toast the bread in the oven until very dry. Let it cool; then either grind it to a fine powder in a food processor or crush it with a rolling pin. Butter the cake pan and line it with a round of buttered greaseproof/parchment paper.
Cream the butter in a bowl, add two-thirds of the sugar and beat until very light. Add the egg yolks, one at a