- 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.