Ingredients
Units
Scale
- 1/2 cup unsalted butter - (one stick) softened
- 1 cup sugar
- 6 eggs - separated
- 6 oz. graham crackers - pulsed fine
- 1/2 cup flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup orange juice
- 1 1/2 tsp. orange zest
- 1 1/2 cups finely ground walnuts
- 1 cup apricot preserves or preserves of your choice
- Confectioners’ sugar for dusting
Instructions
- Preheat Oven 325 degrees F.
- Butter and dust with flour - two 9- inch layer pans
- Cream together butter and sugar until fluffy
- Add the yolks, one at a time, beating the mixture after each yolk
- Combine the graham cracker crumbs, flour, baking powder and salt
- Add to the butter and sugar mixture along with the orange juice and beat
- Stir in the orange rind and the chopped walnuts
- Beat the egg whites until stiff and fold into the batter
- Pour the batter into the prepared pans
- Bake 35 – 40 minutes or until the toothpick test comes out clean
- Allow the layers to cool 10 – 12 minutes before removing from pans
- Place the preserves on the flat side of one layer and top with the other layer
- Dust the cake with confectioners’ sugar and serve.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 8
