Caramel Walnut Cake

For the dough: Combine flour, baking powder and lemon zest in a bowl. Create a well in the center and add egg, pieces of butter, sugar and salt. Knead with the dough hook to form a smooth dough. Shape into a ball, wrap in plastic and chill for 1 hour. 

Preheat the oven to 180°C (approximately 350°F). Grease a springform pan with butter.

Thinly roll out about 2/3 of the dough onto a floured surface. Line pan with dough, creating an edge. Top with parchment paper, add beans and blind bake for about 10 minutes. Remove and discard parchment and beans. Let cool. 

For the filling: Heat 2 tablespoons butter and 200 grams (approximately 7 ounces) of sugar in large a pot and allow to melt. Stir in remaining sugar and caramelise until golden brown. In another pot, combine cream, milk and remaining butter. Pour into caramel, stirring constantly. Coarsely chop nuts, fold into caramel and remove from the heat. Let cool.

Pour caramel mixture into pan and spread evenly. Thinly roll out remaining dough, then use to cover caramel. Press edges together and prick dough with a fork. Brush with cream and bake until golden brown, about 45. Remove from oven and let cool.

Carefully release cake from pan and place on a serving plate.