Sarah Copeland makes this cake using nuts from the trees on her mother-in-law's property. This lovely, light cake has just four ingredients and is filled with apricot preserves.
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Unsalted butter and all-purpose flour, for greasing and dusting the pan
3 1/2 cups walnuts (about 10 ounces)
2/3 cup sugar
2 teaspoons baking powder
6 large eggs, separated
1/2 cup apricot preserves
Confectioners' sugar for dusting
Whipped cream and sliced peaches, for serving
How to Make It
Preheat the oven to 325°. Butter and flour a 9-inch springform pan. 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, using a handheld electric mixer, 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 one-third of the egg whites into the batter. Using a rubber spatula, fold in the remaining beaten whites in 2 batches, until no streaks remain.
Scrape the batter into the 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 knife around the cake and unmold it.
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 whipped cream and sliced peaches.
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