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Martinsville, Virginia 24115
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No Flour Walnut Cake
Contributed by: Maria Bartha
8 large eggs
2 packed cups of finely ground walnuts (not chopped; consistency should be like bread crumbs)
3 TBS bread crumbs (unflavored)
21â�„8 cup powdered sugar
Tart jam (sour cherry or currant)
Separate egg yolks from egg whites into different bowls. Beat egg yolks and sugar until foamy. Add walnuts and bread crumbs. When grinding walnut, use a very fine grinder; do not put them in a blender or use a food processor, because the nuts will lose their oil.
Beat egg whites until stiff and add to above mixture, mixing very slowly so as not to break down egg whites. Pour into two greased, round cake pans. Bake in 350-degree oven for about 35 minutes. Check with toothpick. Cool and cut into two layers. Spread jam on lower layer, stack top layer on it and frost whole cake with outside spread (see recipe below).
2 sticks butter
2 TBS of strong black coffee
1 cup powdered sugar, beat until foamy
Beat butter, coffee and sugar until foamy. Frost cake. Dust with ground walnuts on top and sides.
(This recipe was contributed as part of a "Cook of the Week" feature.)