California Nut Torte Recipe - Cooking Index
California Nut Torte Recipe - Cooking Index
| 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 | Creme Anglaise - * see note | |
| (or whipped cream) |
* Note: See the "Creme Anglaise" recipe which is included in this collection.
Preheat the oven to 350 degrees.
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 Creme Anglaise or whipped cream. This recipe serves 8 to 10.
Source:
LEE BAILEY'S CALIFORNIA WINE COUNTRY COOKING by Lee Bailey (c) 1991 - Clarkson N. Potter, Inc., New York - 176 pages - $30.00 - As reprinted in the Mar/Apr, 1992 issue of Cookbook Digest
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