Walnut Cake with Salted Caramel

Preheat the oven to 170°C (fan-assisted). Line the bottom of a 24 cm diameter cake pan with baking paper, and grease the sides with butter and dust them with a little flour.

Sift the flour together with the powdered sugar into a large bowl and add the salt and finely ground walnuts.

In another bowl, beat the egg with a whisk, gradually pouring in the oil while continuously mixing, until you obtain an emulsion similar to a light mayonnaise. Incorporate the buttermilk, then add the dry ingredients and mix until smooth.