St. Andre Cake
Serves: 2
Jolie Turcotte
1 January 1970
Based on User reviews:
55
Spice
44
Sweetness
47
Sourness
41
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350 degrees F
2
Butter a 9-inch round pan, and line with parchment paper
3
Butter paper, and lightly dust with flour
4
Place 1 cup walnuts and 3 tablespoons sugar in a food processor, and finely grind
5
Transfer to a bowl
6
Sift flour over nut mixture
7
Mix well to combine
8
In a medium bowl, beat butter with a wooden spoon until soft and creamy; set aside
9
In the bowl of an electric mixer fitted with the whisk attachment, combine 1/2 cup sugar, the eggs, and Kirsch on medium speed until light, fluffy, and doubled in volume, 7 to 8 minutes
10
Place 1 tablespoon egg mixture into the beaten butter, and mix with a rubber spatula
11
Sprinkle 1/3 of the ground nut mixture over the beaten eggs, and gently fold in
12
Repeat process, folding in remaining nuts in 2 batches
13
Add reserved butter mixture, and fold in evenly
14
Bang prepared pan lightly on work surface to remove trapped air bubbles, then pour batter into prepared pan
15
Bake until cake pulls away from sides of pan, about 30 minutes
16
Cool on a rack
17
Heat jam and cognac in a small saucepan over medium heat to liquefy
18
Strain through a fine sieve, and cool slightly
19
Transfer cake, right side up, to a serving plate or pedestal
20
Tuck paper under edges of cake
21
Pour glaze onto cake
22
Using an offset spatula, spread glaze over top and sides of cake
23
Remove paper
24
Serve with whipped cream