Perigord walnut cake
- 300 gms chopped walnuts
- 250 gms sugar
- 4 eggs
- 200 gms butter
- 70 gms flour
- 30 gms rum
- Beat the butter and sugar until the mixture turns white.
- Incorporate the chopped walnuts, flour, eggs and rum.
- Mix vigorously together.
- Butter the cake mould and fill with the mixture.
- Preheat the oven to 150° and cook the cake for about an hour.
- When done, allow to cool at room temperature.
- Unmould the cake.
Serve with thin custard or hot chocolate.