Recipe: My soft Ardèche chestnut and walnut cake

1 Preheat your oven to 170°(th6).

2 In a large bowl, pour your chestnut flour then make a small well in the center and pour in baking powder vanilla extract sugar and salt, stir well then add the egg yolks, oil and then the milk smooth it all out and let it rest.

3 Then whip the egg whites until stiff, add them to your bowl then mix them in by lifting and folding (like a soufflé)

4 Pour into a loaf tin (Tefal style) halfway add your walnuts then the other half then place it in the middle of the oven for 30 minutes (if it browns too much place parchment paper on top)
Remove it and wait 15 minutes before turning it out.
Serve if you like with good vanilla custard.