Hungarian Gluten-Free Walnut Cake with Apricot Sauce – A Cinematic Dessert Experience

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup walnuts, coarsely chopped 1/2 cup granulated sugar, divided 3 large eggs, separated 1 tsp pure vanilla extract 1/4 cup unsalted butter, melted and cooled 1/2 cup gluten
• free all
• purpose flour 1/2 tsp baking powder 1/4 tsp salt 1 cup heavy cream 1 cup dried apricots, chopped 1/2 cup water 2 tbsp granulated sugar (for apricot sauce)

Instructions

1. Preheat oven to 350°F (175°C). Grease an 8 inch springform pan and line the bottom with parchment paper.
2. In a food processor, combine walnuts and 1/4 cup sugar until finely ground. Transfer to a large bowl and set aside.
3. In the same food processor, blend egg yolks, remaining 1/4 cup sugar, vanilla extract, and melted butter until well combined. Pour over the walnut mixture and stir to combine.
4. In a separate bowl, beat egg whites until stiff peaks form. Gently fold into the walnut mixture.
5. Combine flour, baking powder, and salt in a small bowl. Add to the walnut mixture and mix gently until just combined.
6. Pour batter into the prepared pan and bake for 30 35 minutes, or until a toothpick inserted comes out clean. Let cool completely on a wire rack.
7. In a saucepan, combine heavy cream, chopped apricots, water, and sugar. Bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally. Remove from heat and let cool.
8. To serve, slice the cake into two layers, place the bottom layer on a serving plate, pour half of the apricot sauce over it, add the top layer, and cover with the remaining sauce. Garnish with whole walnuts and fresh apricots.

Chef’s Insight

The combination of walnuts and apricots brings out the best in Hungarian flavors, while the gluten-free flour ensures everyone can enjoy this delightful dessert.

Notes

Adjust the sweetness of the apricot sauce to taste by adding more sugar if desired.