Mrs Lee's Walnut Cake Attempt #1

Growing up, we occasionally were treated to Mrs Lee's walnut cake. This walnut cake is like no other. The sponge was moist and soft almost like a very airy and fluffy marshmallow with a light buttery taste and delicately speckled with dark chocolate. In between the sponge lies a good dollop of apricot jam and it is topped with walnuts and egg washed for shine. It is truly sublime.

Till today, it remains one of my favourite cakes and my holy grail of cakes.

I constantly try to replicate this cake but to no avail. Although, I am getting closer and closer.

Here are a few issues that still baffle me.....
What chocolate does she use?
Her chocolate has a very aromatic and only very slightly bitter flavour. It is rich in chocolate goodness and yet not overpowering. Not added in chunks nor a powder. Perfectly integrated with the sponge.

What is her sponge recipe?
Her proportions of eggs, flour, fat and liquid are to me what the golden ratio is to a mathematician.

When does she throw her walnuts on?
Her walnuts are sunken approximately 1cm into the sponge. Opening the oven too early runs the risk of your sponge sinking, opening too late and the walnuts just sit on top and are not in the clasp of the perfect sponge.

Attempt #1 had these problems:
- Dry Crumb
- Wrong chocolate flavour (I used grated Valrhona Grand Couva 73%, it truly amuses me what she could use that actually tastes better!)
- The walnuts sat on top they were not enclosed

At least, I've finally found out what's in the middle. I used to think she added some sort of concoction made with strawberry jam, marmalade and honey but it is actually just plain and simple apricot jam. I've never actually had apricot jam until a few weeks ago at LCB. When I tasted it, it Clicked! This is Mrs Lee's secret jam...... it's only apricot jam.



and I will keep trying.