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- 2 cups yogurt
- 3 cups sugar
- 3 cups flour
- 3 cups corn flour
- 2 cups Guénard Walnut Oil
- 4 eggs
- 150 g walnuts
- 1 packet yeast
Mix the flour, corn flour and yeast. Add the yogurt, eggs, sugar and walnut oil. Whisk until the batter is smooth and consistent. Pour in the walnuts and mix well to coat the fruit. Pour into a buttered mold and bake in the oven for about 40 minutes at 180°C (355°F). Insert a knife into the cake to check the baking. If it comes out clean, the cake is baked.
The lightness of this walnut oil is ideal to subtly enhance your everyday dishes. It is actually derived from a blend of virgin and refined walnut oils, which gives it a walnut taste that is both subtle and fruity.
Blend of 15% virgin walnut oil and 85% refined walnut oil Rich in Omega-3
This walnut oil adds a subtle note of grilled dry fruit to savory or sweet dishes. It comes from a balanced mixture of virgin and refined walnut oils.
Balanced blend of 50% virgin walnut oil and 50% refined walnut oil Rich in Omega-3
