ACTIVE: 20 MIN TOTAL TIME: 1 HR SERVINGS: 8
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
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.
Golden, ripe Hungarian dessert wine.
CONTRIBUTED BY SARAH COPELAND PHOTO © ANDERS SCHONNEMANN