A Sarcastic Appetite

Walnut Cake with Jam and Whipped Cream
February 15, 2010, 4:33 pm
Filed under: Uncategorized

[Ed: I may be feeling horrifiically ill today, but that doesn’t stop me from blogging publishing a draft of something I wrote last week. Ta-da!]

Everyone goes on about crumb cakes and everyday cakes and busy day cakes and I woke up one morning and realized I had none in my repertoire. Well – that’s not entirely true. I actually woke up and saw this posted on Smitten Kitchen. There went Deb again, reading my mind with recipes that require one bowl and some jam and whipped cream for the topping. A lazy man’s cake! Now that sounds delicious.

I baked this in a 9″ pan, since I don’t own an 8″ pan, and the resulting cake looked a little paltry. So paltry, in fact, that I cut it in half and made it into a two-layer cake, with jam between the layers and on top again. Turns out that wasn’t necessary, and I should have just kept it as a thin 9″ cake, smeared with jam and heaps of whipped cream. The double decker version is a little inappropriate. Not that it stopped me from devouring a sizeable slice…or, um, four.

Walnut Cake with Jam and Whipped Cream

Adapted from Smitten Kitchen, where it was adapted from Gourmet. Makes one 8″ cake.

For the cake:

1 1/4 c. walnuts, toasted in a baking pan for 10 minutes in a 350ºF oven and allowed to cool

2/3 c. sugar

1 stick salted butter

4 eggs

1 tsp. vanilla extract

1/2 c. all-purpose flour

1/2 tsp. baking powder

1/2 tsp. salt

For the topping:

About 1/2 c. strawberry jam, or raspberry jam, whisked with 1 tsp. lemon juice

About 2/3 c. whipping cream, whipped with 1/2 tsp. vanilla extract and 1 tsp. sugar, until soft peaks form. (Or follow Deb’s recipe for the tangy sour cream-whipped cream. I prefer the original.)

Preheat the oven to 350ºF. Butter and flour an 8″ cake pan. Pulse the cooled walnuts and sugar in your food processor until ground evenly. Add the eggs and vanilla; pulse until combined. Add the flour, baking powder, and salt until just combined; pour into the pan and bake until just done, about 30-35 minutes for an 8″ pan, and more like 28 minutes for a 9″ pan. Cool for 15 minutes in the pan, then turn out onto a cooling rack and cool completely. Cover with preserves, then top with heaps of whipped cream.

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