Active: 20
minutes; Total: 1 hour
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9-inch springform pan, greased, floured
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Food processor
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Electric mixer, handheld
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Knife, serrated
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Wire rack
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Cake plate
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Walnuts
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10 ounces
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Sugar, golden
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2/3 cup
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Baking powder
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2 teaspoons
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Eggs, separated
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6 large
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Apricot preserves
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½ cup
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Sugar, confectioners’
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Dusting
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Cream, whipped
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Peaches, sliced
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1
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- Preheat the oven to 325°F; ensure a rack is in the middle.
- In a food processor, pulse the walnuts with a pinch of the sugar until very finely ground.
- Add the baking powder, and pulse to combine.
- In a large bowl, beat the egg whites at high speed until soft peaks form.
- In another bowl, beat the egg yolks with the remaining sugar at medium-high speed until pale and thick, about 3 minutes.
- At low speed, beat in the walnuts, just to combine
- Stir in one-third of the egg whites into the batter.
- Using a rubber spatula, fold in the remaining beaten whiles in two batches, until no streaks remain.
- Scrape the batter into the prepared pan, and bake for 40 minutes, until golden and springy.
- Transfer to a rack, and let cool in the pan.
- Run the tip of a pastry knife around the edges, and unmold.
- Using a serrated knife, split the cake horizontally.
- Set the bottom layer on a cake plate, and spread with the apricot preserves.
- Replace the top layer, and dust with confectioners’ sugar.
- Cut into wedges, and serve with cream and peaches.
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