you see? Nuts are back ... and it is celebrated with a Pan nueces straight from Spain. Bread or cake, cutting it into thin slices to make the best sandwiches autumn (toasted or not). Viva España!
For 1 "bread" Walnut
280 grams of flour (organic if possible T 65) 2 pinches of salt
1 teaspoon baking powder
250 ml whole milk 180 g
walnuts 180 g sugar 30 g
soft butter (not melted above)
zest an organic orange 1 large egg
Preheat oven to 180 ° C - Heat Ventilated
Make toast the walnuts in the oven for a few minutes before chopping coarsely.
In a bowl, combine butter, sugar and orange zest with a mixer fitted with hooks. Add the flour, egg, salt, yeast, nuts and milk and beat again until the dough is homogeneous.
Pour the batter into a buttered cake pan lined with parchment paper.
Bake for 45 minutes, taking care to protect the "bread" with a sheet of aluminum halfway.
Unmold and cool on rack.
This bread is very good for 4 to 5 days provided to enclose tightly in aluminum foil.
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