- 8
- 60 mins
Ingredients
- 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
Preparation
Step 1
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.