Lately it seems like the weeks are flying by. I attribute it to the fact that my days are busy, I'm home for such short periods of time, and during daylight hours I pretty much don't get to see daylight.
Which means I really look forward to the weekend, but the weekend also comes along so quickly. (It also goes by too quickly, but that's another one of those first world problems.)
I like spending time in the kitchen when I can on the weekends. It gives me a sense of peace. Especially if my kitchen time coincides with someone's naptime. Because otherwise "peace" isn't a word I'd use to describe any of my time. It is ridiculously difficult to pour cake batter into a pan while holding a baby on your hip.
This cake is exactly how I like my weekends - easy, simple, and sweet. Not too sweet though. In fact, Thatboy enjoyed a slice for breakfast, finding that it was a great complement to coffee. And without a mound of sugar in the cake or frosting, I even felt okay giving a bite to Thatbaby. I kept it extra light by filling the cake with fresh whipped cream and topping it with just a bit of powdered sugar. If it were summer, I would love to serve it with some fresh berries.
Nut Torte (From the Fannie Farmer Cookbook)
5 eggs, separated
1 cup sugar
2 cups ground walnuts
1 cup breadcrumbs
1 tsp baking powder
1 tsp vanilla
1/8 tsp salt
- Preheat oven to 325. Spray a two 8-inch round pans with baking spray. Beat the egg yolks until pale and thick.
- Slowly add the sugar and continue to beat until well blended.
- Stir in the walnuts, crumbs, baking powder, and vanilla, and mix well.
- Beat the egg whites separately until foamy, add the salt, and continue to beat until stiff but not dry.
- Gently stir a third of the whites into the batter, then fold in the remaining whites.
- Spread in the pans and bake for about 30 minutes, or until cooked through.
- Let cool in pans for 5 minutes before turning out onto racks to cool.