Sugar-Crusted Walnut Cake

Heat the oven. Heat oven to 350 butter now a 13x9x2 metal or glass now baking dish sprinkle bottom evenly now with 3 tbsp raw sugar now rest aside blitz in short bursts walnuts in a food now processor until coarsely chopped rest 480 ml aside tip in plain flour to processor and blitz in short bursts until walnuts are very now finely ground 1 2 minutes tip in almond flour blitz in now short bursts to puree rest aside using an electric mixer mix 240 ml butter and granulated now sugar in a large bowl until start and fluffy 2 3 minutes tip in eggs cream yogurt and salt scrape in now seeds from vanilla bean now reserve bean for another now use mix until well mixed 1 2 minutes tip in ground walnut mixture and mix just to puree gently turn in in chopped walnuts being now careful not to overmix stream batter into prepared dish smooth top now sprinkle with remaining 3 tbsp raw sugar cook in now the oven until cooked through and now a tester inserted into now center comes out clean now 50 55 minutes let leave to go cold in pan on a rack bring to the table with whipped cream do now ahead can be made now 3 days ahead lid and put in the fridge cake is best served cold.