Crack the walnuts, recover the kernels (called beugeons in loudunais patois) and cut them into small pieces using a knife. Set aside.
Heat the milk in a saucepan.
In a bowl, mix the sugar and egg. Add the warm milk and whisk.
Incorporate the flour with the yeast in small doses while mixing with a whisk. Stir until smooth and creamy.
Add your walnut kernels and mix again.
Coat the inside of a terracotta mould (if possible) or another cake tin if you don’t have one, with butter and pour in the mixture.
Heat the oven to 180°C and bake the cake for 45 minutes. Check for doneness with the blade of a knife.
Take your cake out and let it cool before serving.
Cut good slices and serve, if possible, with a good accacia honey and, if you like, gueurmilles of butter spread on top (this dairy product will delight with the taste of the walnut).
📖 Excerpt from the book: Les Escapades du Goût 📖
Good tasting 🥧