A classic! This nut cake is Pecan Pie. Eating it will make you feel very privileged. Lovers of good pastries will know
Like Basque cake, this is also typical of southern France. They are very similar.
Notes on the Recipes of Pecan Pie.
You will need 250 g of peeled walnuts of good quality. It is preferable that you buy them in the shell and peels yourself, carefully. In the packages of nuts that sell already peeled are, sometimes, the odd piece of peel and if it reaches the inside of the cake … it will not be enjoyable for the one who bites it.
Buy the nuts, if possible, at a market and ask them to let you try one to make sure they taste good without any weird taste. They don’t have to be too bitter, not too dry, and a little sweet.
If you buy the ones that come in a bag, pay attention to the expiration date.
When making the dough, if you do not have the kneader like mine, do it with the chopper, with two knives or with the fingertips. Of course, if you are going to knead with your hands, try to keep them cold. Work the dough in a cool space so that the butter does not melt.
To decorate my pecan pie I have bathed pecan pieces with 2 tablespoons of melted sugar, in the pan.
(To clean the pan of sugar scraps, fill it with water and bring it to a boil to boil. The sugar will dissolve in water.)
Ingredients for making Walnut Cake:
- 250 g of force flour
- 150 g of butter
- 120 g of sugar
- 1 egg
- 2 yolk
- 1 branch of vanilla or 1 teaspoon of vanilla sugar
- 1/4 teaspoon salt
- 250 g of nuts
- 40 g butter
- 150 g brown sugar
Mold is 24 cm in diameter
Nut Cake, step by step:
Peel the nuts.
In a bowl, we sift flour.
Add sugar, vanilla (or vanilla sugar), salt and mix.
Add cold butter from the fridge, chopped, and crush it with flour.
We add 1 egg and 2 yolks.
With a spoon, we integrate them and finish kneading by hand.
We knead half a minute or so. When you get a ball, stop kneading.
Wrap the dough with clear film and let it rest for 1 hour in the fridge.
While the dough rests we prepare the filling.
Add the brown sugar to the nuts and chop them. If you have a chopper, do it with it.
If there are any other little pieces, nothing happens.
Add 40 g of melted butter and mix it.
After the indicated time, we remove the dough from the refrigerator and divide it into two parts: 2/3 and 1/3.
The small part we store again in the fridge and with the big one, we make a circle.
So that the dough does not stick to the table, sprinkle it with flour.
We cover the mold with the dough, put the filling and store it in the fridge.
We take the remaining dough part out of the fridge and make a circle with it: “the lid” of the cake.
We cover the cake with the dough.
We pass the roller by the edge of the mold to trim the remains of the dough and, at the same time, to seal the cake.
Bake our nut cake at 180 C 25-30 min, in the oven previously heated 20 min
(With the rest of the dough make a sausage, cut it into slices and bake them. You already have a cookie to accompany a coffee.)
Look how wonderful! In the photo, it looks pretty but when you put it in your mouth … you will remember this cake forever!