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Nut Torte

A.1.Foods's picture
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Butter/Margarine 1⁄3 Cup (5.33 tbs)
  Egg yolk 1 , beaten
  Vanilla 1⁄2 Teaspoon
  Pecans/Walnuts / almonds 4 Cup (64 tbs)
  Eggs 3 , beaten
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Butter/Margarine 1⁄3 Cup (5.33 tbs), melted
  Rum 2 Tablespoon
  Chopped pecans/Chopped walnuts / almonds 1⁄4 Cup (4 tbs)
  Sieved apricot preserves 1⁄2 Cup (8 tbs)

For pastry, in bowl stir together 1 1/2 cups flour, 1/2 cup sugar, and 1/8 teaspoon salt.
Cut in 1/3 cup butter or margarine till crumbly.
Combine egg yolk, 1 tablespoon water, and vanilla.
Add to crumb mixture; mix well.
Pat onto bottom and 1 inch up sides of 9-inch springform pan.
Bake in 325° oven for 20 minutes.
Cool slightly.
In blender container or food processor bowl process 4 cups nuts, 1 cup at a time, till ground.
Combine ground nuts, beaten eggs, 1/2 cup sugar, 1/3 cup flour, the 1/3 cup melted butter or margarine, and rum.
Spread evenly in crust.
Sprinkle with chopped nuts.
Bake in 350° oven for 40 minutes.
Spoon preserves over top to glaze.
Cool 30 minutes.
Loosen sides of cake from pan with spatula, then remove sides of pan.
Cool completely.

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