COFFEE AND WALNUT CAKE

Put the eggs, 150 g of sugar and the yeast in the bowl of a food processor and whisk thoroughly.
Gradually stir in the butter, flour and coffee extract.
Mix until you have a smooth paste.
Add 100 g of coarsely chopped walnuts gently to the spatula.
Pour the batter into a tin and bake for 40 minutes.
Meanwhile, make a golden caramel with the remaining sugar, dry (without water) in a small saucepan.
Remove from the heat, dip the remaining walnut kernels into the caramel and drain with a skewer.
Place them on a sheet of parchment paper.
Remove the cake from the mould and decorate them with the caramelised walnut kernels.
Let cool on a wire rack before serving.