230 gr unsalted butter, room temperature, plus more for pan
6 tbsp. raw sugar, divided
7 cups walnut halves
¾ cup all-purpose flour
1 ½ cup almond flour or almond meal
¾ cup granulated sugar
6 large eggs
¾ cup heavy cream
½ cup plain whole-milk yogurt
1 tsp. salt
1 vanilla bean, split lengthwise
How it’s done
Preheat oven to 180°C. Butter a metal or glass baking dish; sprinkle the bottom evenly with 3 tbsp. raw sugar and set aside.
Coarsely chop the walnuts in a food processor and set 2 cups aside. Add all-purpose flour to the processor and pulse until the walnuts are very finely ground, which should take 1–2 minutes. Then add almond flour; pulse to blend and set aside.
Using an electric mixer beat the butter and granulated sugar in a large bowl until light and fluffy (2–3 minutes), then add eggs, cream, yogurt, and salt. Scrape in the seeds from the vanilla bean (the bean can be reserved for making your own vanilla sugar). Beat until well combined (1–2 minutes). Add ground-walnut mixture and beat just to blend. Gently fold in the chopped walnuts, while being careful not to over mix. Pour batter into prepared dish; smooth top. Sprinkle with remaining 3 tbsp. raw sugar.
Bake until cooked through and a tester inserted into centre comes out clean (50–55 minutes). Let the cake cool in pan on a wire rack.
Serving time – The cake is best served cold, and it can easily be made 3 days ahead.
Serve the cake with whipped cream.
Source: Rene Redzepi, noma on bon appétit