Gateaux Noix

Ingredient:
9 tbsp butter
at room temperature
3 cups shelled walnuts
1 sugar
pinch of salt
5 eggs
at room temperature
1 small carrot
peeled
trimmed and finely grated
cup flour

Description:
Preheat oven to 325°F

Grease each of two 10”-12” round, loose-bottomed tart pans with 1 tsp butter. Line each pan with a sheet of parchment paper large enough to reach about 1” above the rim of each pan. Grease each sheet of parchment with 1 tsp. butter; set pans aside. ****If no parchment, just make sure pans are WELL buttered and continue as normal.

Grind 2½ cups of the walnuts in a food processor to a medium-fine texture; set aside.

Put remaining butter, sugar and salt into a medium bowl and beat with a wooden spoon until creamy. Beat in eggs, one at a time, then stir in ground nuts and carrots. Gradually sift in flour, stirring briskly at first, then beating until batter is well combined. Evenly spread half the batter in each prepared pan (batter will fill each pan to a depth of about ½”), then scatter half of the remaining walnuts over each (looks best if you set walnut halves).

Bake cakes until a toothpick inserted into center of each cake comes out clean, 35-40 minutes. Transfer cakes to a rack to let cool in their pans. Invert each cake onto a large plate and peel off the parchment paper. Serve at room temperature.

PLEASE NOTE.................
IF YOU WISH TO BUY EGGS PLEASE RESERVE YOUR DOZEN IN ADVANCE (BEFORE STOPPING BY) WE SELL OUT RATHER FAST.

RESERVE YOUR EGGS