Graham Cracker Cake

Graham cracker crumbs as the base of a cake sounds unusual, but it creates a tender, slightly sandy crumb with a toasty, almost graham-pie flavor.

Butter and sugar get creamed, egg yolks beaten in, then the graham cracker crumbs dusted with flour go in alternately with milk. Beaten egg whites folded in at the end give the batter lift without making it too cakey. Blanched almonds add crunch and richness throughout.

The real showstopper is the apricot whip frosting. Apricot puree gets cooked down with its juice into a thick jam, chilled, then folded into whipped cream with vanilla. The result is a light, fruity, barely sweet frosting that contrasts beautifully with the buttery, nutty cake layers.

Pro Tips

• Fold the egg whites in gently. Stirring deflates them and you lose the lift they provide. Use a spatula and cut-and-fold motions.
• Cook the apricot puree until it thickens to jam consistency. Too thin and the frosting won’t hold its shape.
• Chill the apricot jam completely before folding into the whipped cream. Warm jam melts the cream.

Variations

• Use peach puree instead of apricot for a different stone-fruit frosting.
• Toast the almonds before adding for a deeper, nuttier flavor throughout the cake.
• Add a layer of fresh sliced apricots between the cake layers along with the frosting.