From Dorothy McNett's Recipe Book.| Browse by Category | Browse alphabetically | Cooking Club |
From Dorothy McNett's recipes at www.dorothymcnett.com. This recipe is from my daughter Alison Anton's selected recipes at www.wholegourmet.com. This is also wonderful served with Cashew Cream Topping.
1 1/2 cups almonds
Preheat oven to 375 degrees. Lightly grease a springform pan or tart pan. Grind almonds in a food processor until very fine, like flour. Add the syrup, extract and salt. Process, and add the eggs in at the end. Process thoroughly, but be careful not to over process. Pour mixture into the pan and bake for 20-25 minutes, or until the cake no longer jiggles and a fork (or toothpick) comes out clean when inserted into the middle of the torte. Allow to cool. Remove the outside of the pan and then decorate the top with fruit. Sprinkle with cinnamon and nutmeg. Garnish with fresh mint sprigs or flowers from the garden. Or, spread the cooled torte with the Cashew Cream Topping recipe. It is wonderful, and then garnish as desired.
Recipe created 2005-02-26.