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Nut Torte

A.1.Foods's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Dish: 
Cake
Interest: 
Party

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