California Nut Torte

Recipe Ingredients

		Crust
1/2 cup	118ml	Medium-ground hazel nuts
1/2 cup	46g / 1.6oz	Medium-ground toasted almonds
3 1/2 tablespoons	52ml	Pastry flour
2 1/2 tablespoons	37ml	Granulated sugar
1/3 cup	65g / 2.3oz	Unsalted butter
		Filling
1 cup	160g / 5.6oz	Packed light brown sugar - plus
2 1/2 tablespoons	37ml	Packed light brown sugar
2		Eggs - plus
1		Egg yolk
1/2 teaspoon	2.5ml	Baking powder
1 3/4 cups	255g / 9oz	Coarsely chopped walnuts
1 cup	93g / 3.3oz	Shredded - sweetened coconut
1/2 cup	31g / 1.1oz	All-purpose flour
		Confectioners' sugar for dusting - optional
1		Crème anglaise - * see note
		(or whipped cream)

Recipe Instructions

* Note: See the "Crème Anglaise" recipe which is included in this collection.

Preheat the oven to 350F.

Make the crust. Mix the hazelnuts, almonds, flour, sugar, and butter with a paddle in a mixer until just combined but slightly crumbly. Press into a 2-inch deep 8-inch-round cake pan, going about one-third up the side of the pan.

Make the filling. Place the brown sugar, eggs and egg yolk, and baking powder in a mixer with paddle and blend. Mix in remaining ingredients and pour into prepared crust. Bake 50 minutes, until golden but soft and caramelly in the middle. Allow to cool and set in the pan for about 15 minutes before inverting onto the serving plate.

Dust with confectioners' sugar if desired and serve with Crème Anglaise or whipped cream. This recipe serves 8 to 10.

Source:
LEE BAILEY'S CALIFORNIA WINE COUNTRY COOKING by Lee Bailey

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