I haven't made this cake squares in a long time. It was time to revisit this recipe from so long ago...
Walnut cake layers filled with a creamy butter and apricot filling; easy, light and delicious!!
5 eggs, separated
1/4 cup water
1 cup sugar
2-1/2 tsp. baking powder
1 tsp. lemon juice
1 cup finely ground walnuts
1-1/4 cup all-purpose flour
3/4 cup unsalted butter, at room temperature
1/4 cup icing sugar
1/2 cup Smackers' apricot jam
3/4 cup finely ground walnuts
1 tsp. rum flavouring
Beat egg whites and water until soft peaks form; add sugar ; beat until stiff.
In a medium bowl whisk together egg yolks, baking powder and lemon juice until foamy. Add to the whites and beat until all incorporated.
Fold in the ground walnuts and the flour.Pour into a greased and floured 9 inch x 13 inch pan.
Bake at 350 F for 25 minutes or until lightly golden and toothpick inserted in the center comes out clean. Remove pan and cool for 5 minutes. Loosen cake by running a knife around the edges. Cool cake completely.
For the filling, beat together butter and icing sugar until light and creamy. Beat in the apricot jam until mixed together. Stir in walnuts and rum flavouring.
Remove cake from the pan onto a cutting board. Cut cake horizontally in two. Spread filling on the bottom layer and cover with the top layer.
To serve cut into squares.
Leia’s Culinary Treasures