A riff on a River cafe recipe. Whole vanilla pods and roasted walnuts from the Perigord are combined to give a tender and fragrant sponge, which is topped with a dark chocolate ganache and caramelised nuts.
Ingredients: wheat flour, butter (milk), eggs, sugar, walnuts, almond nuts, nocino (walnuts, alcohol), dark chocolate (cocoa beans, sugar, cocoa butter), milk chocolate (sugar, cocoa butter, whole milk powder, skimmed milk powder cocoa beans), vanilla, baking powder, salt
