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Thursday, August 15

Walnut cake with apricot preserves

Active: 20 minutes; Total: 1 hour
9-inch springform pan, greased, floured
Food processor
Electric mixer, handheld
Knife, serrated
Wire rack
Cake plate
10 ounces
Sugar, golden
2/3 cup
Baking powder
2 teaspoons
Eggs, separated
6 large
Apricot preserves
½ cup
Sugar, confectioners’
Cream, whipped

Peaches, sliced
  1. Preheat the oven to 325°F; ensure a rack is in the middle. 
  2. In a food processor, pulse the walnuts with a pinch of the sugar until very finely ground. 
  3. Add the baking powder, and pulse to combine. 
  4. In a large bowl, beat the egg whites at high speed until soft peaks form. 
  5. In another bowl, beat the egg yolks with the remaining sugar at medium-high speed until pale and thick, about 3 minutes. 
  6. At low speed, beat in the walnuts, just to combine 
  7. Stir in one-third of the egg whites into the batter. 
  8. Using a rubber spatula, fold in the remaining beaten whiles in two batches, until no streaks remain. 
  9. Scrape the batter into the prepared pan, and bake for 40 minutes, until golden and springy. 
  10. Transfer to a rack, and let cool in the pan. 
  11. Run the tip of a pastry knife around the edges, and unmold. 
  12. Using a serrated knife, split the cake horizontally. 
  13. Set the bottom layer on a cake plate, and spread with the apricot preserves. 
  14. Replace the top layer, and dust with confectioners’ sugar. 
  15. Cut into wedges, and serve with cream and peaches. 
Recipe from Food & Wine, September 2013.

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