This rustic cake has the flavor and texture of an old-fashioned Eastern European dessert. Use either a nut grinder or food processor to grind pecans.

　　

Ingredients

makes one 9-inch cake

　　Unsalted butter, room temperature, for pan

　　3/4 cup plus 1 tablespoon sifted cake flour (not self-rising), plus more for pan

　　1 1/2 cups (5 1/2 ounces) pecans

　　1 1/2 teaspoons baking powder

　　1/2 teaspoon ground cinnamon

　　1/4 teaspoon salt

　　6 large eggs, separated, room temperature

　　1/2 cup plus 2 tablespoons granulated sugar

　　1 teaspoon pure vanilla extract

　　1 1/2 cups chunky apricot preserves

　　1/2 cup (3 ounces) dried apricots

　　Confectioners’ sugar, for dusting

　　Whipped cream, for serving (optional)

　　

Step 1

Preheat the oven to 350°F. Butter a 9-inch springform pan, and dust with flour, tapping out excess; set aside. Spread pecans in a single layer on a rimmed baking sheet, and toast until fragrant, 5 to 6 minutes. Transfer to a bowl to cool, then grind into a fine powder. Place ground nuts in a large bowl; add flour, baking powder, cinnamon, and salt, and whisk to combine; set aside.

　　

Step 2

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks with half of the granulated sugar (1/4 cup plus 1 tablespoon) until the mixture is thick and pale and holds a ribbon-like trail on the surface for 1 second when you raise the whisk. Beat in the vanilla, and set aside.

　　

Step 3

Using a clean bowl and whisk, whip egg whites until they just hold stiff peaks. Add the remaining 1/4 cup plus 1 tablespoon granulated sugar; beat until stiff peaks form again.

　　

Step 4

Stir 1 cup egg-white mixture into egg-yolk mixture. Place a quarter of the remaining egg whites on top, then sprinkle with a quarter of the flour mixture. Fold in quickly. Repeat, adding whites and flour in this way until both have been incorporated.

　　

Step 5

Pour the batter into the prepared pan, and bake until a cake tester inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack to cool 10 minutes. Remove the sides of the pan, and set cake on the rack to cool completely.

　　

Step 6

Heat the apricot preserves in a medium saucepan over low heat until warm to the touch. Place the dried apricots in another saucepan and add water to cover; bring to a simmer, and cook until softened, about 3 minutes. Using a slotted spoon, transfer the rehydrated apricots to the warm preserves; stir to combine.

　　

Step 7

Using a serrated knife, slice cake horizontally into two layers. Place bottom layer on a serving platter; spoon warm preserves and apricots over top, letting some drip down the sides. Then dust top layer with confectioners’ sugar, and place on bottom layer. Serve immediately with whipped cream, if desired.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter