Preheat oven to 350° F.

Butter a 8x8" metal or glass baking dish; sprinkle bottom evenly with 3 tablespoons raw sugar. Set aside.

Pulse walnuts in a food processor until coarsely chopped.

Set 1 cup aside.

Add all-purpose flour to processor and pulse remaining nuts until walnuts are very finely ground. Add almond flour; pulse to blend. Set aside.

Using an electric mixer, beat ½ cup butter and granulated sugar in a large bowl until light and fluffy (2 minutes).

Add eggs, cream, yogurt, vanilla paste, and salt. Beat until well combined.

Add ground-walnut mixture and beat just to blend.

Gently fold in chopped walnuts.

Pour batter into prepared dish; smooth top. Sprinkle with remaining 3 tablespoons raw sugar.

Bake until cooked through and a tester inserted into center comes out clean (40-50 minutes). Let cool in the pan (on top of a wire rack or toaster works best).

Serve with crème fraîche and a slice of preserved walnut (this picture) or blood orange (top picture) on a beautiful place with some good, strong, hot coffee.