Walnut cake
Cakes
This is without a doubt the recipe in French Country Cooking that I’ve cooked most often this past year. We baked it for all the workshops, almost every day for the restau- rant, and, in between, for ourselves. When you look over the list of recipes in the book you might not think this was the showstopper; so many others jump out first, seemingly richer, more delicious. But there is more to this cake than meets the eye. First of all, it’s delicious but not too sweet, which is nice in and of itself, but it also means that Oddur has the excuse to serve a small glass of sweet wine, maybe an old Pineau from the Charentes, which goes incredibly well with the deep nutty flavor of the cake. Those who like whipped cream won’t be disappointed because I serve it with a generous dollop on the side. This cake may not generate too much excitement beforehand, but after you’ve had it you’ll fall in love. And that is the best sort of food love, not just a quick crush, but love that lasts. Reprinted with permission from French Country Cooking by Mimi Thorisson (Clarkson Potter 2016).
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