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Gateau is French for cake, but in
Madame Peyrauds hands this dessert is thin, more like galette.
9½ tbsp butter, at room temperature
3½ cups shelled walnuts
1½ sugar
pinch of salt
5 eggs, at room temperature
1 small carrot, peeled, trimmed and finely grated
cup flour
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.
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