Walnut Cake aka 'Gateau aux Noix'

[kentauros]

6. Thank you for discovering the pan-size :)

I have a 10" springform, too, and usually wrap parchment over the bottom before I lock it into the pan. Then, with a sharp knife or scissors, I cut the excess off. That leaves the parchment tight in the pan, and easier to remove later.

Do you think buttering the sides would help keep it from sticking there?

This seems to be a pretty easy and straightforward recipe, so I'm going to have to try it this week. Thanks for sharing!