Yield: 1 servings
|½ cup||Sugar; plus|
|⅓ cup||All-purpose flour; plus more|
|For flouring pan|
|4 tablespoons||Unsalted butter; softened|
|1 cup||Apricot jam|
|Freshly whipped cream|
* Note: Making this cake a day in advance allows the flavors to mature.
Heat oven to 350 degrees. Butter a 9-inch round pan, and line with parchment paper. Butter paper, and lightly dust with flour. Place 1 cup walnuts and 3 tablespoons sugar in a food processor, and finely grind.
Transfer to a bowl. Sift flour over nut mixture. Mix well to combine. In a medium bowl, beat butter with a wooden spoon until it is soft and creamy.
In the bowl of an electric mixer; using whisk attachment, combine ½ cup sugar, eggs, and kirsch on medium speed until light, fluffy, and doubled in volume, 7 to 8 minutes. Place 1 tablespoon egg mixture into the beaten butter, and mix with a rubber spatula. Sprinkle one-third of the ground-nut mixture over the beaten eggs, and gently fold in. Repeat process, folding in remaining nuts in two batches. Add reserved butter mixture, and fold in evenly. Pour batter into prepared pan. Bang each pan lightly on work surface to remove trapped air bubbles. Bake until cake pulls away from sides of pans, about 30 minutes. Cool on a rack. Heat jam and cognac in a small saucepan over medium heat to liquefy. Strain through a fine sieve, and cool slightly. Transfer cake, right-side up, to a serving plate or pedestal. Tuck paper under edges of cake. Pour glaze onto cake. Using an offset spatula, spread glaze over top and si des of cake. Remove paper.
Serve with whipped cream. Makes one 9-inch cake.
Recipe Source: Martha Stewart Living - <www.marthastewart.com> Recipe from Julia Child
Formatted for Mastercook by Lynn Thomas - dcqp82a@...
Recipe by: Julia Child
Converted by MM_Buster v2.0l.