Walnut Cake

Preparation:

1. Preheat oven to 350F.
2. Butter a 13x9x2 inch glass baking dish and sprinkle the bottom evenly with 3 Tbsp. raw sugar. Set aside.
3. Pulse premium walnut halves in a food processor until coarsely chopped. Set 2 cups aside.
4. Add all-purpose flour to the processor and pulse until walnuts are very finely ground. (1 to 2 minutes)
5. Add almond flour and pulse to blend. Set aside.
6. Using an electric mixer, beat 1 cup butter and granulated sugar until light and fluffy. (2 to 3 minutes)
7. Add eggs, cream, yogurt, and salt. Scrape in seeds from vanilla bean. Beat until well combined. (1 to 2 minutes)
8. Add ground-walnut mixture and beat just to blend.
9. Gently fold in chopped walnuts, being careful not to over-mix.
10. Pour batter into prepared dish; smooth top. Sprinkle with remaining 3 tbsp. raw sugar.
11. Bake until cooked through and a tester inserted into the center comes out clean. (50 minutes)
12. Take the pan out of the oven and let it cool on a wire rack.
13. Serve with whipped cream.

Cake can be made up to 3 days ahead as the flavor intensifies. Also nice for breakfast.

Recipe adapted from Bon Appetit