for 20 pieces

Dough

200 g	white flour
60 g	sugar
1 ½ tsp	cinnamon
1 pinch	salt
150 g	butter, cold, cut into pieces
1 tbsp	water

Nut mixture

200 g	sugar
3 tbsp	water
2 dl	full cream
300 g	walnut kernels, coarsely chopped
2 tbsp	liquid honey
¼ tsp	bourbon vanilla powder
1 pinch	salt

How it's done

Dough

In a bowl, mix the flour with all the other ingredients up to and including the salt. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the water, mix quickly to form a soft dough; do not knead. Spread the dough over the prepared base, press down firmly, prick all over with a fork, cover and chill for approx. 30 mins.

Nut mixture

Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, pour in the cream, cover and continue to simmer until the caramel has dissolved. Add the walnuts, honey, vanilla and salt, mix, simmer for approx. 2 mins., allow to cool slightly. Spread the nut mixture over the base of the cake.

To bake

Approx. 30 mins. on the bottom shelf of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly in the tin on a rack. Remove the tin frame and baking paper, cut the cake into 20 pieces, leave to cool.

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