I grew up in Lexington, KY – a smallish city in the heart of thoroughbred horseracing country. But my roots are in New York: my grandparents, parents and older brother are all originally from the Bronx.
In the 1940s, my grandparents owned a bakery on Fordham Road and Jerome Avenue. Although my mother was too young, at the time, to learn the family trade, it instilled in her a deep affection for bakeries and baked goods.
She taught herself how to bake after my parents moved to Kentucky from the Bronx the year before I was born. For as long as I can remember, cooking and baking were an important part of life in my family. I took it for granted for most of my childhood, but now, as an adult, I appreciate the experience they gave us; preparing food is something that I strongly associate with family.
This walnut torte is my favorite of my mother’s recipes, and was always my special request on birthdays and holidays. It’s light and refreshing and everyone likes it. It’s also extremely easy to make, so even if you have little (or no) baking experience, you should be able to pull it off!
- flour - 2 tablespoons
- baking powder - 2 1/2 teaspoons
- eggs - 4
- sugar - 3/4 cup
- walnut halves - 1 cup
- Sliced almonds - toasted
2. Mix flour and baking powder. Put eggs and sugar in blender. Whip till frothy and smooth. Add walnuts and grate fine. Add flour mixture and whirl only until well mixed. Pour into pans. Bake 20 minutes or until done.
COFFEE WHIPPED CREAM
1 1/2 cups heavy cream
1 teaspoon freeze-dried coffee
2 teaspoons vanilla
1/2 cup sugar
Make coffee whipped cream and spread between cake layers and on top of cake.
Decorate top with toasted sliced almonds.