The walnut cake trap: overmix after adding flour and it gets dense and gluey. Here we fold in just before the oven, 40 minutes at 180°C max. Result: soft and tender, never rubbery.
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Ingredients for 6 servings

servings
  • 4.4 oz (125 g) of artisanal fromage blanc
  • 8.5 oz (240 g) of caster sugar
  • 0.5 cup (13 cl) of artisanal walnut oil
  • 12.25 oz (350 g) of type 55 flour
  • 2.8 oz (80 g) of Grenoble walnut kernels, toasted and chopped
  • 3 free-range eggs
  • 1 packet of baking powder
  • 1 packet of vanilla sugar