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Gluten-Free Walnut Melt Cake
A moist walnut cake, gluten-free, made with chestnut flour and cornstarch. Perfect for autumn, it can be enjoyed as is or drizzled with a rum or vanilla syrup.
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Critical Success Points
- • Blend the nuts until a fine powder is obtained
- • Melt the butter then let it cool before adding
- • Obtain a fluffy egg‑sugar mixture
- • Do not overwork the batter after adding the flours
- • Bake at 180°C for 35‑38 minutes, check the knife tip
Safety Warnings
- • Be careful with hot butter to avoid burns
- • Use kitchen gloves when handling the oven
- • The rum evaporates, but keep the container out of reach of children
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