St Andre Walnut Cake Recipes

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ST. ANDRE CAKE



St. Andre Cake image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 1 8-inch cake

Number Of Ingredients 9

4 tablespoons unsalted butter, softened, plus more for pan
1/3 cup all-purpose flour, plus more for pan
4 ounces walnuts (heaping 1 1/4 cups)
1/2 cup plus 3 tablespoons sugar, divided
3 large eggs
2 tablespoons kirsch
1 cup apricot jam
1 tablespoon Cognac
Freshly whipped cream, for serving

Steps:

  • Heat oven to 350 degrees. Butter an 8-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 medium bowl, beat butter with a wooden spoon or rubber spatula until soft and creamy; set aside. In bowl of an electric mixer fitted with the whisk attachment, combine remaining 1/2 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 beaten butter, and mix with rubber spatula.
  • Sprinkle one-third of the ground nut mixture over beaten eggs, and gently fold in. Repeat process, folding in remaining nuts in 2 batches. Add reserved butter mixture, and fold in evenly.
  • Pour batter into prepared pan and bake until cake pulls away from sides of pan, 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 sides of cake. Remove paper. Serve with whipped cream.

ST. ANDRE WALNUT CAKE



St. Andre Walnut Cake image

A yummy walnut cake with an apricot glaze, served with whipped cream. Perfect for small get-togethers.

Provided by Jae Cho

Categories     Walnut Desserts

Time 1h30m

Yield 12

Number Of Ingredients 11

1 ½ cups finely ground walnuts
½ cup chopped walnuts
4 eggs
1 ½ cups white sugar
1 teaspoon vanilla extract
1 teaspoon raspberry sauce
½ cup all-purpose flour
1 cup apricot preserves
2 tablespoons brandy
1 pint heavy whipping cream
¾ cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat a 9 inch round cake pan with vegetable oil spray, and line the bottom with parchment paper.
  • In a medium bowl, whip the eggs and sugar together until light. Stir in the vanilla and raspberry sauce. Toss the flour together with the walnuts, fold into the egg mixture. Pour into the prepared pan. Tap the pan firmly on the counter to remove air bubbles.
  • Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool cake in pan for 10 minutes before inverting onto a wire rack to cool completely. In a small saucepan, stir together the apricot preserves and brandy over medium heat until soft and liquidy. Strain and pour over cooled cake. Whip cream together with confectioners' sugar and vanilla until soft peaks form. Serve cake with a big dollop of whipped cream on the side.

Nutrition Facts : Calories 451.9 calories, Carbohydrate 56.8 g, Cholesterol 54.3 mg, Fat 24.5 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 10.1 g, Sodium 26.3 mg, Sugar 44.4 g

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