Jacqueline is the aunt of a very good friend of mine, Eloise Perret, and this cake is a bastion of Jacqueline’s baking prowess. What I love the best of the many cakes I’ve sampled from Jacqueline’s kitchen is their simplicity and very French minimalist quality, which takes advantage of the most perfect-quality ingredients. This cake, which has bread crumbs in it instead of flour, is one of her
best. The framework is walnuts—from Normandy, where Jacqueline lives in the town of Lisieux—and each mouthful is like a sweet, light hymn to their delicate, nutty flavor.
Makes 10 servings
Ingredients:
1 2/3 cups (280 g) walnuts
1 cup plus 2 tablespoons (225 g) sugar
6 large eggs, separated
2 teaspoons vanilla extract
1 tablespoon fresh bread crumbs Generous pinch of salt
Note: The walnuts aren’t toasted before being baked in the cake because sometimes it is wonderful to taste their pure, buttery flavor. However, if toastiness is what you prefer, lightly toast the walnuts
before you add them to the cake. Whisk the egg whites just until they form soft peaks, not a bit further or the cake will be dry.
1. Line a 9½-inch (24-cm) springform pan with parchment paper, then butter the parchment paper and the sides of the pan. Preheat the oven to 350°F (175°C).
2. Process the walnuts and 2 tablespoons of the sugar in a food processor until the walnuts are very finely ground. Be careful not to overprocess as the nuts can become oily.
3. In a large bowl or the bowl of an electric mixer, whisk together the egg yolks, vanilla extract, and all but 2 tablespoons of the remaining sugar until they are thick and pale yellow. Fold in the ground walnuts
and bread crumbs.
4. In a large bowl or the bowl of an electric mixer, whisk the egg whites with the salt until they are very foamy and just beginning to form soft peaks. Whisk in the reserved 2 tablespoons of sugar and continue
whisking until the mixture is glossy and forms soft peaks.
5. Fold the egg whites into the walnut and egg yolk mixture until thoroughly combined. Turn the mixture into the prepared pan and bake until the cake is golden and puffed and your finger leaves a slight
indentation on the top when you press it gently, about 35 minutes.
6. Remove the cake from the oven and let it cool on a wire rack for 30 minutes. Remove the cake from the pan and let it cool completely.
Transfer it to a serving platter and serve.
