Walnut Jam Cake
Photo © Deb Perelman
- 1 1/4 cups walnuts (4 1/2 ounces or 130 grams), toasted (in a shallow baking pan at 350°F for 10 minutes) and cooled
- 2/3 cup (150 grams) sugar
- 1 stick unsalted butter (4 ounces or 113 grams), cut into pieces
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup (2 1/4 ounces or 65 grams) all-purpose flour
- 1/2 teaspoon (2 grams) baking powder
- 1/2 teaspoon (3 grams) salt
- 1 teaspoon fresh lemon juice (optional)
- 1/2 cup (150 grams) jam or preserves (apricot or raspberry are recommended; I used black currant)
- 2/3 cup (160 grams) chilled heavy cream
- 1/4 cup (60 grams) sour cream
- 1 teaspoon sugar
- 1/2 teaspoon pure vanilla extract
- This recipe is vegetarian
- Produce
- 1 1/4 cups walnuts (4 1/2 ounces)
- Condiments
- Jam or preserves (1/2 cup)
- Cooking & Baking
- All-purpose flour (1/2 cup)
- Baking powder (1/2 teaspoon)
- Salt (1/2 teaspoon)
- Sugar (11/16 cup)
- Vanilla, pure (1 1/2 teaspoon)
- Drinks
- Lemon juice, fresh (1 teaspoon)
- Dairy
- 1 stick unsalted butter, unsalted (4 ounces)
- Heavy cream (2/3 cup)
- Sour cream (1/4 cup)
- Refrigerated
- Eggs, large (4)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published February 3, 2010 (3 years ago).
9 people saved this recipe.
