Caramel Walnut Cake

For the Caramel with Walnuts:

• • --- 120g butter
• • --- 50g white sugar
• • --- 50g brown sugar
• • --- 50g honey
• • --- 200g walnuts (whole or roughly chopped)
• • --- 1 pinch salt

For the Cake:

• • --- 4 eggs (at room temperature)
• • --- 150g sugar
• • --- 150ml sunflower oil
• • --- 150ml milk (at room temperature)
• • --- 400g strained yogurt (2% or full-fat)
• • --- 500g all-purpose flour
• • --- 2 teaspoons baking powder
• • --- 2 teaspoons baking soda
• • --- 1 teaspoon vanilla extract

For Decoration:

• • --- Crushed walnuts
• • --- A little cinnamon powder

Caramel Preparation:

1. 1. In a non-stick pan, melt the butter over medium heat. Add the white and brown sugar, honey, and walnuts. Stir until dissolved and a smooth caramel begins to form. Mix well so that the walnuts are coated with the caramel.
2. 2. Pour the mixture into a round springform pan (approximately 24-26 cm diameter) lined with parchment paper. Preheat the oven to 170°C fan-assisted. In a bowl, beat the eggs with the sugar using a hand mixer until fluffy (3-5 minutes).
3. 3. Add the sunflower oil, milk, yogurt, and vanilla extract. Mix well. Sift the flour together with the baking powder and baking soda. Gradually incorporate them into the mixture, stirring gently with a spatula until combined.
4. 4. Pour the cake mixture over the caramel in the pan, spreading it evenly. Bake the cake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
5. 5. Let the cake cool for 10-15 minutes, then carefully invert it onto a serving plate. If desired, sprinkle with crushed walnuts and a little cinnamon powder for extra aroma and presentation.