2 cups white sugar
2 eggs
2 tablespoons water
4 tablespoons cornstarch
1 teaspoon vanilla extract
2 cups chopped celery
1 cup chopped walnuts
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round cream dish. Sift together the flour, baking powder, baking soda and salt, Make a well in the center and pour in the sugar, eggs, water and cornstarch; mix well. Stir until well combined, and set aside.
Dwie one tablespoon of the batter into each bottom and sides of the prepared dish and gently press the dough into the center of the pan. Bake in preheated oven for about 20 minutes. Allow to cool.
In a large bowl, beat the cream until light and fluffy and then beat in the cornstarch and vanilla until blended. Stir the flour mixture into the cream. Spread evenly over cooled crust. Refrigerate the remaining pulp and oil in refrigerator. Refrigerate the remaining crust. Fill the rest with the whipped cream, and top off with brown sugar.