Walnut Cake with Salted Caramel

Line the bottom of a springform pan (Ø 24 cm) with baking paper. Grease the rim with butter and dust with a little flour. Preheat the oven to 170°C convection.

Sift the flour with the powdered sugar into a bowl and stir in a pinch of salt.

Whisk the egg in a separate bowl with a whisk. While continuously stirring, slowly add the sunflower oil until a creamy, almost mayonnaise-like emulsion forms. Then stir in the buttermilk and carefully fold in the dry ingredients.