Coffee and walnut cake recipe

Ingredients:
250g of flour
200g of sugar
150g of walnuts
3 eggs
180 g salted butter at room temperature
1/2 teaspoon of baking powder
2 tablespoons of coffee extract

Directions:
Preheat the oven to 160°C.
Line a pie plate with parchment paper and butter on both sides.
Lightly toast the walnuts in a nonstick skillet.
Put the eggs, 150 g of sugar and the yeast in the bowl of a food processor and mix for a long time.
Gradually add the butter, flour and coffee extract.
Mix until you get a smooth paste.
Gently add 100 g of coarsely chopped walnuts with a spatula.
Pour the dough into a mold and bake for 40 minutes.
Meanwhile, make a caramel blonde with the remaining, dry sugar (without water) in a small saucepan.
Off the heat, dip the remaining walnut kernels into the caramel and drain with a spatula.
Place them on a sheet of parchment paper.
Unmold the cake and decorate with the caramelized nuts.
Let cool on a wire rack before serving.