Nut Torte Recipes

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HUNGARIAN WALNUT TORTE



Hungarian Walnut Torte image

"This truly special cake with its creamy not-too-sweet filling is one I've made for years. People say it is excellent," notes Jeannette Jeremias of Kitchener, Ontario. "I'm the first generation of my Hungarian family to be born in Canada."

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 15

6 large eggs, separated
1 cup sugar
1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder
5 tablespoons water
1/2 cup ground walnuts
FILLING:
1-1/4 cups whole milk
1 package (3.4 ounces) cook-and-serve chocolate pudding mix
1/2 cup butter, softened
1/2 cup shortening
1 cup confectioners' sugar
1 teaspoon vanilla extract
White and dark chocolate curls, optional

Steps:

  • Let eggs stand at room temperature for 30 minutes. In a large bowl, beat egg yolks and sugar for 10 minutes or until light lemon-colored. Beat in vanilla. Combine cake flour and baking powder; add to egg mixture alternately with water, beating well. Fold in walnuts., In another bowl and with clean beaters, beat the egg whites on high until stiff peaks form. Fold a fourth of the egg whites into batter; fold in remaining whites. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small saucepan, whisk the milk and pudding mix. Bring to a boil, stirring constantly. Remove from the heat. Pour into a bowl; press a piece of waxed paper or plastic wrap over pudding. Refrigerate for 30 minutes., In a bowl, cream the butter, shortening and confectioners' sugar until light and fluffy. Beat in vanilla and cooled pudding. Split each cake into two layers. Place one bottom layer on a serving plate; spread with about 3/4 cup filling. Repeat layers. Garnish with chocolate curls if desired.

Nutrition Facts : Calories 390 calories, Fat 21g fat (8g saturated fat), Cholesterol 130mg cholesterol, Sodium 190mg sodium, Carbohydrate 45g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.

GRANDMA'S HUNGARIAN NUT TORTE



Grandma's Hungarian Nut Torte image

Provided by pepperworld

Time 2h

Yield 12

Number Of Ingredients 17

TOP/BOTTOM LAYER
12 eggs, yolk and whites separated
12 tablespoons sugar
12 tablespoons flour
12 tablespoons ground walnuts
1 teaspoon baking powder
MIDDLE LAYER
6 eggs, yolks and whites separated
6 tablespoons sugar
6 tablespoons flour
1 teaspoon baking powder
ICING
1 cup shortening
1 cup butter
2 cups sugar
8 tablespoons flour
1 cup milk

Steps:

  • For Top/Bottom Layers: In separate bowl, beat egg yolks with sugar and baking powder till it becomes lemon colored. It takes about 10 minutes to get it thick and lemony. Add flour and ground nuts until well combined. In a different bowl, beat the egg whites till they form stiff peaks. Fold the egg whites into the egg yolk mixture. Bake in two greased and floured cake pans at 325 degrees F for about 30 minutes or until a toothpick comes out clean. For Middle Layer: In separate bowl, mix egg yolks with sugar till it becomes lemon colored. Add the flour and baking powder until well combined. In a different bowl, beat the egg whites till they form stiff peaks. Fold the egg whites into the egg yolk mixture. Bake in greased and floured cake pan (same size as top and bottom) at 325 degrees F for about 30 minutes or until a toothpick comes out clean. For Grandma's 30 Minute Icing: Beat the shortening, butter and sugar for 10 minutes or until grainy texture is gone. Add the flour and milk slowly, alternating between the two and beat till smooth as whipped cream, about 20 minutes. It will be very light and fluffy. But you do need to beat it this long for the sugar to dissolve and the icing to get fluffy as it should be. It will spread beautifully and you will be amazed at the taste.

NUSS TORTE (GERMAN NUT CAKE)



Nuss Torte (German Nut Cake) image

Nuss Torte is a German nut cake that only requires 4 ingredients and is light, delicate, and delicious.

Provided by Hilda Sterner

Categories     Dessert     sweets

Number Of Ingredients 4

12 large eggs
¾ cups sugar
¾ cup bread crumbs (4 ounces)
1 cup finely ground walnuts (3.5 ounces)

Steps:

  • Separate egg whites into a large mixing bowl. Beat the egg whites until stiff; remove from the mixing bowl and place into another bowl.
  • Add egg yolks and sugar to the empty mixing bowl and beat together until thick and pale lemon in color.
  • Add egg yolks, bread crumbs, and ground walnuts to the egg whites and gently mix. Fold the ingredients carefully so as not to deflate the eggs.
  • Pour the cake batter into an ungreased angel food cake pan. Bake for 50 minutes. Cool upside down for at least an hour until the cake is completely cool.
  • Flip the pan upright and slide a thin knife along the pan edges, around the inner tube, and the bottom of the cake pan. Carefully invert the cake onto a plate. If some of the cake stuck to the bottom of the pan, flip the cake onto another plate to reveal the prettier side.

Nutrition Facts : ServingSize 1 slice, Calories 162 kcal, Fat 14 g, SaturatedFat 2 g, Carbohydrate 16 g, Cholesterol 140 mg, Protein 8 g, Sugar 11 g, Fiber 1 g

THREE-NUT TORTE



Three-Nut Torte image

Cake layers made with a "flour" of ground hazelnuts, almonds, and walnutsare interspersed with rich Praline Buttercream and then glazed with Chocolate Ganache.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 13

Unsalted butter, for pans
All-purpose flour, for pans
6 large eggs, separated
1/4 cup plus 3 tablespoons sugar
3/4 cup finely ground toasted walnuts
1/2 cup finely ground toasted hazelnuts
1/2 cup finely ground toasted blanched almonds
3 ounces bittersweet chocolate, finely chopped or grated
1 tablespoon finely grated orange zest
1/2 teaspoon baking powder
1/4 teaspoon salt
Praline Buttercream
Chocolate Ganache for Three-Nut Torte

Steps:

  • Preheat oven to 300 degrees. Butter three 8-inch round cake pans. Line bottoms with parchment paper; butter parchment, and sprinkle with flour, tapping out excess.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat yolks and 1/4 cup sugar until thick and pale, about 3 minutes. Transfer to a bowl. In a separate bowl, toss together nuts, chocolate, zest, baking powder, and salt. Sprinkle over yolk mixture; do not mix in.
  • Whisk egg whites in the heatproof bowl of an electric mixer set over a pan of simmering water until whites are warm to the touch. Attach bowl to mixer fitted with clean whisk attachment; beat on high speed until soft peaks form. Beat in remaining 3 tablespoons sugar until stiff and glossy peaks form.
  • Fold egg-white mixture into egg-yolk mixture, one-third at a time. Divide batter evenly among prepared pans, and spread with an offset spatula to smooth the tops. Bake until springy to the touch, about 20 minutes. Transfer to a wire rack to cool, about 10 minutes. Run a knife around edge of each cake to loosen, and invert cakes onto wire racks, removing parchment paper. Let cool completely.
  • Place one cake layer on a turntable or flat work surface. Spread 1 1/4 cups buttercream evenly over the top. Place second cake layer on buttercream; evenly spread 1 1/4 cups buttercream over the top. Place final cake layer on top; evenly spread remaining 1/2 cup buttercream on top. Refrigerate at least 30 minutes while you make the ganache.
  • Transfer cake to a wire rack set over a rimmed baking sheet. Pour ganache over top of cake; use an offset spatula to smooth top and sides. Place cake in the refrigerator, and let ganache set, at least 30 minutes, before serving.

NUT TORTE



NUT TORTE image

Categories     Cake     Coffee     Egg     Nut     Dessert     Bake

Yield 10-12 slices

Number Of Ingredients 14

For the Torte
1cup of white sugar
6 egg yolks
Whites of 6 eggs reserved
5 Tablespoons of water or coffee
Handful of finely chopped walnuts
1 cup of all purpose flour
1 1/2 teaspoon of Baking Powder
2 Tablespoons of Postum or Instant Coffee
1 teaspoon of vanilla
For the Frosting:
1 large box of Chocolate Pudding (NOT INSTANT)
1 3/4 cup of milk
1 stick of Butter

Steps:

  • Pre-heat oven to 350 degrees F. Grease and Flour two 9" rounds, or one 9x13. Beat together: 1 cup white sugar 6 egg yolks- reserving egg whites 5 Tablespoons water Unitl well combined- ribbon forming. Add: 1 teaspoon of vanilla A handful of finely chopped walnuts. Sift 2x: 1 cup all purpose flour 1 1/2 teaspoon of Baking Powder 2 Tablespoons of Postum or Instant Coffee Add Flour to egg mixture. Whip egg whites until soft peaks form Fold in egg whites to batter. Divide into pans/pan. Bake 30-35 minutes. Center spings to touch. Cool completely. Frosting: Chocolate pudding 1 Large box of Chocolate Pudding. The cooking kind. 1 3/4 cups of Milk Cook as directed, but, liquid is reduced. When cooked, thick, and still hot add: 1 stick of butter and blend. Cool pudding mixture until spreadable. Assemble: for 9" inch rounds. Cut each layer in half (total 4). 9x13: cut rectangle in half. Then cut each half in to half again. Total 4 squares. Frost each layer with choc. pudding frosting. Add the next layer. Then frost the entire top and sides. Garnish with chopped nuts. Refrigerate for 3 hours. Keep refrigerated until 30 minutes before serving.

DOUBLE NUT TORTE



Double Nut Torte image

Provided by Food Network

Categories     dessert

Time 1h

Number Of Ingredients 7

4 cups nuts, 1 kind or an assortment, roasted and cooled
1 1/2 cups sugar
3/4 cups butter or margarine
5 large eggs, separated
1 1/2 tablespoons lemon juice
1 tablespoon grated lemon peel
1/3 cup all-purpose flour

Steps:

  • Place nuts in a food processor and grind until finely ground.
  • In a bowl beat 1/2 cup of sugar and 1/4 cup of the butter until blended. Add the egg yolks, one at a time, beating well after each addition. Mix in the ground nuts, lemon juice, lemon peel and all but 2 tablespoons of the flour.
  • In a deep bowl beat egg whites with a mixer on high speed until soft peeks form. Gradually beat in 1/4 cup sugar until the whites hold stiff, shiny peaks. Gently fold the whites into the yolk mixture.
  • Spoon the batter into a buttered and floured 9-inch cheesecake pan with removable rim. Bake in a 350 degree oven until the torte is very lightly browned and the center feels just barely firm to the touch, about 20 to 25 minutes.
  • To prepare the topping, in a medium sized pot melt remaining 1/2 cup butter over a medium heat. Add the remaining sugar, flour and nuts. Stir the mixture until bubbling. Immediately spoon the toffee topping evenly over hot torte, pushing nuts with a spoon to arrange decoratively. Return to oven and bake until nuts and topping are slightly more brown, about 15 to 20 minutes longer.
  • Cool torte in the pan for 10 minutes, then run a knife inside the pan rim to release. Remove pan rim. Serve torte warm or cool.
  • TIP: PAN ROASTING ALMONDS
  • Spread shelled nuts in a single layer on a baking pan. Bake in a 350 degree oven, stirring often, until golden, about 15 minutes.

DATE NUT TORTE



Date Nut Torte image

Whether I serve my torte with coffee at a luncheon or in the evening when friends visit, I always get compliments. My husband (we've been married 42 years), three children and five grandchildren are all good eaters, and it's a joy to prepare this dessert for them, too! Cooking is something I've always enjoyed. I also like sewing, quilting and gardening. My husband and I travel by trailer as often as we can, and we're members, too, of group called "Laborers for Christ" that helps congregations build churches and schools.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 9 servings.

Number Of Ingredients 9

2 large eggs
1/2 cup sugar
1/2 cup packed brown sugar
2/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped walnuts
1 cup chopped dates
Whipped cream

Steps:

  • In a bowl, beat eggs. Gradually add sugars and beat until well mixed. Combine the flour, baking powder and salt; add to egg mixture and stir until moistened. Stir in nuts and dates. Pour into a greased 8-in. square baking pan., Bake at 350° for 30 minutes. Torte top will be crusty and the inside chewy. Cool. Cut into squares and serve with a dollop of whipped cream.

Nutrition Facts : Calories 278 calories, Fat 9g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 130mg sodium, Carbohydrate 46g carbohydrate (36g sugars, Fiber 2g fiber), Protein 6g protein.

SUGARSWEET TOMATO NUT TORTE



Sugarsweet Tomato Nut Torte image

Provided by Joanna Pruess

Categories     dessert

Time 1h30m

Yield Eight servings

Number Of Ingredients 14

1 1/2 cups walnuts
1 cup fresh tomato puree (made from about 3/4 pound very ripe tomatoes)
1 1/2 cups unbleached all-purpose flour
1 tablespoon cider vinegar
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
4 eggs
1 1/4 cups dark brown sugar
2 teaspoons grated orange rind
1 teaspoon vanilla extract
1/3 cup melted sweet butter, tepid
Confectioners' sugar or sweetened whipped cream, for decoration

Steps:

  • Preheat the oven to 325 degrees. Butter a nine-inch springform pan. Cut a round disk of baking parchment to fit the bottom.
  • Place the walnuts and a half-cup of unsifted flour in the bowl of a food processor fitted with a metal blade. Pulse until the nuts are chopped to a medium size. Set aside.
  • Combine the tomato puree with the vinegar and set aside.
  • Sift the remaining flour with the baking powder, salt and spices in a triple sifter and set aside.
  • Put the eggs into the large bowl of an electric mixer. Beat on high speed until thickened and light in color - about two minutes. Gradually add the brown sugar and beat for five minutes longer. The mixture will be very thick.
  • Reduce the speed to medium-high and blend in the orange rind and vanilla. Add the dry ingredients alternately with the tomato puree, dividing the flour into three parts and the puree into two parts. Start and end with flour. Scrape down the sides of the bowl as needed. The batter will be very loose. Pour in the butter and quickly add the chopped nuts. Beat just to blend, then immediately pour it into the prepared pan. Bake for 55 to 60 minutes. The cake is done when the top is golden brown, springy to the touch, and the sides come away from the pan. Test by inserting a toothpick into the center. It should come out dry.
  • Remove from the oven and set on a cake rack to cool completely. Just before serving, dust the top with confectioners' sugar. Or, if desired, split the torte into two or three layers, using a long serrated bread knife, and fill and frost with sweetened whipped cream. Garnish with a few chopped walnuts.

Nutrition Facts : @context http, Calories 318, UnsaturatedFat 7 grams, Carbohydrate 44 grams, Fat 14 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 271 milligrams, Sugar 24 grams, TransFat 0 grams

STREAMLINE HUNGARIAN TORTE



Streamline Hungarian Torte image

This is a recipe handed down from my mother, it is a family favorite requested at all gatherings and pot lucks.

Provided by Kathy Fulop Chamberlain

Categories     World Cuisine Recipes     European     Eastern European     Hungarian

Time 1h30m

Yield 32

Number Of Ingredients 13

2 cups chopped walnuts
1 teaspoon ground cinnamon
¾ cup white sugar
¼ cup warm water (110 degrees F/45 degrees C)
1 (.25 ounce) envelope active dry yeast
1 teaspoon white sugar
4 egg yolks
½ cup sour cream
1 ⅓ cups butter or margarine, softened
4 ½ cups all-purpose flour
1 (16 ounce) jar apricot preserves
4 egg whites
⅔ cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 11x17 inch jelly roll pan. Mix together the walnuts, ground cinnamon, and 3/4 cup of sugar in a medium bowl and set aside.
  • In a small bowl, dissolve the yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes. In a large bowl, stir together the yeast mixture, egg yolks, sour cream, and butter. Gradually stir in the flour until the dough becomes too stiff to use a spoon. Use your hand to knead the dough in the bowl until it becomes smooth, about 5 minutes. Divide the dough into three equal parts, form into balls, cover, and set aside to rest for about 15 minutes.
  • Roll one of the balls of dough between 2 sheets of waxed paper to fit the pan. Place the dough in the bottom of the prepared baking pan and spread with 3/4 of the nut mixture. Roll out another ball of dough in the same way, place this over the nut layer in the pan and spread the apricot preserves evenly over the dough. Roll the third ball in the same way and place on top of the layer of preserves.
  • Place the torte in the preheated oven and set the timer for 40 minutes. When the timer goes off, the top of the torte should be golden brown, if not then wait a few minutes. Place the egg whites into a clean glass or metal bowl. Whip the egg whites to soft peaks, then gradually add 2/3 cup sugar while beating the egg whites to stiff peaks. Spread the meringue evenly over the top of the torte and sprinkle with the remaining nut mixture.
  • Bake the meringue-covered torte for an additional 15 minutes. Cool the torte in the pan set on a wire rack. Trim the edges for a cleaner presentation. Serve at room temperature.

Nutrition Facts : Calories 266.6 calories, Carbohydrate 32.8 g, Cholesterol 47.5 mg, Fat 14.1 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 6 g, Sodium 70.6 mg, Sugar 15.3 g

RAW DATE NUT TORTE



Raw Date Nut Torte image

In the process of making this easy dessert right now. I have the base made and it is delicious. Who knew Raw could be so good!!!! Found the recipe by Alice Cohen The Raw Food Diet. Can't wait to serve it up! Prep time does not include soaking time. Edited to add- I just made this again for my DIL and found it is much prettier with chopped walnuts on top.

Provided by RaWziLLa

Categories     Dessert

Time 15m

Yield 1 torte, 10-12 serving(s)

Number Of Ingredients 5

2 cups raisins
2 cups walnuts
1 cup dates (pitted and soaked at least one hour and up to overnite)
1/2 lemon (juiced)
1/4 cup walnuts, chopped (optional)

Steps:

  • In a food processor, combine raisins and walnuts and blend until well blended and moist. (This will take a few minutes and you may see it forming a ball. Just make sure the raisins come out looking like a fudgy mixture and are not still grainy).
  • In a food processor, combine dates and lemon juice until smooth and creamy.
  • Spread the frosting on top of the torte.
  • Sprinkle on chopped walnuts (optional).
  • May or may not refrigerate before serving. Firmer for cutting if refrigerated.

Nutrition Facts : Calories 282, Fat 15.5, SaturatedFat 1.5, Sodium 4, Carbohydrate 37.5, Fiber 3.9, Sugar 27.2, Protein 4.8

PINE NUT TART



Pine Nut Tart image

Provided by Michael Symon : Food Network

Categories     dessert

Time 3h

Yield 6 servings

Number Of Ingredients 16

1 3/4 cups all-purpose flour, plus more for the surface
1/3 cup granulated sugar
1/2 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, cubed and chilled
1 large egg yolk
1 teaspoon pure vanilla extract
2 tablespoons ice water
1/3 cup honey
1/4 cup light brown sugar
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, cubed and chilled
1/4 cup heavy cream
1 large egg yolk
Zest and juice of 1 lemon
1 1/2 cups pine nuts
Confectioners' sugar, for serving

Steps:

  • For the tart crust: Add the flour, granulated sugar and salt to the bowl of a food processor and pulse until combined. Add the butter and pulse until small pebbles form. With the machine running, add the egg yolk, vanilla and water and pulse until the dough just comes together. Remove to a piece of plastic wrap and press together into a dough ball. Flatten into a disk then refrigerate, at least 30 minutes.
  • Meanwhile, make the honey and pine nut filling: Add the honey, brown sugar and salt to a medium saucepan over medium heat and whisk to combine. Cook, whisking occasionally, until the sugar melts, 2 to 3 minutes. Add the butter and whisk until melted. Pour the mixture into a large bowl and allow to cool for 25 to 30 minutes.
  • Preheat the oven to 350 degrees F.
  • On a lightly floured surface, roll the dough to a 13-inch circle and place in an 11-inch tart pan with a removable bottom. Chill 30 more minutes.
  • Prick the bottom of the tart with a fork. Place a piece of parchment in the center of the tart and fill all the way to the top with dried beans. Bake until the crust is set but still slightly pale, about 15 minutes. Allow to cool, then remove the parchment and beans.
  • Reduce the oven temperature to 325 degrees F.
  • Meanwhile, whisk the heavy cream, egg yolk, lemon zest and juice into the cooled filling. Place the cooled tart shell on a rimmed baking sheet and scatter the pine nuts inside the shell. Evenly pour the filling into the tart crust and bake until the top is golden brown, the filling is set and the very center still has a slight jiggle, 50 to 60 minutes.
  • Cool completely before slicing, at least 30 minutes and up to 1 hour. Serve dusted with confectioners' sugar.

CHOCOLATE ESPRESSO-NUT TORTE



Chocolate Espresso-Nut Torte image

I love chocolate and nuts, and they come together deliciously in this torte. Serve it with sweetened whipped cream or your favorite ice cream. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 14 servings.

Number Of Ingredients 14

5 large eggs, separated
1 teaspoon baking cocoa
1 cup hazelnuts, toasted and skins removed
3 tablespoons dark brown sugar
1/2 cup butter, softened
2/3 cup sugar
6 ounces bittersweet chocolate, melted and cooled
1 teaspoon instant espresso powder
1 teaspoon almond extract
1/4 teaspoon salt
GANACHE:
6 ounces bittersweet chocolate, chopped
1/2 cup heavy whipping cream
1/2 cup finely chopped almonds, toasted

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line the bottom of a greased 9-in springform pan with waxed paper; grease the paper and dust with cocoa. Set aside., Place hazelnuts and brown sugar in a food processor; cover and process until ground. In a second large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add 1 egg yolk at a time, beating well after each addition. Beat in the melted chocolate, espresso powder, extract and salt. Gradually add hazelnut mixture., In the first large bowl, with clean beaters beat egg whites until stiff peaks form. Fold into batter. Spread into prepared pan. Place pan on a baking sheet., Bake at 375° for 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Cool on a wire rack to room temperature. Remove sides of pan and invert onto a serving plate., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency, about 30 minutes., Spread ganache over top and sides of cake; press almonds onto sides. Cover and refrigerate for 30 minutes or until set.

Nutrition Facts : Calories 387 calories, Fat 32g fat (13g saturated fat), Cholesterol 104mg cholesterol, Sodium 118mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 4g fiber), Protein 7g protein.

LEMON-NUT TORTE WITH SUMMER BERRIES



Lemon-Nut Torte with Summer Berries image

Provided by Akasha Richmond

Categories     Berry     Citrus     Fruit     Dessert     Fourth of July     Picnic     Vegetarian     High Fiber     Father's Day     Backyard BBQ     Blackberry     Blueberry     Strawberry     Lemon     Summer     Healthy     Self     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 18

Torte
Parchment paper
Vegetable oil cooking spray
1 cup granulated sugar, divided
1 cup plus 1 tablespoon almond flour (found at health food stores)
1/3 cup corn flour (finely ground cornmeal)
4 large eggs, yolks and whites divided
2 tablespoons grated lemon zest
1/4 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
1/4 teaspoon salt
Topping
1/3 cup honey
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract
3 cups berries (blackberries, blueberries, strawberries, or a mix)
1/4 cup confectioners' sugar

Steps:

  • Heat oven to 350°. Line an 8" or 9" springform pan with parchment paper and coat with cooking spray. Combine 1/3 cup sugar and flours in a bowl. Whip 1/3 cup sugar and egg yolks in another bowl with an electric mixer about 5 minutes. Beat in zest, oil, lemon juice, and orange juice. Fold in dry ingredients. Beat egg whites and salt in a third bowl with an electric mixer until frothy. Beat in remaining 1/3 cup sugar until stiff peaks form. Fold 1/3 of egg-white mixture into batter. Fold in remaining egg white mixture in two parts, mixing well. Pour batter into pan. Bake 30 to 35 minutes. Remove from oven; cool. Invert pan, remove parchment, and turn cake right side up onto a plate. Topping: Combine honey, lemon juice, and vanilla in a bowl. Add berries; mix. Spoon topping on cake, dust with sugar, and slice into eighths.

DATE NUT TORTE



Date Nut Torte image

This delicious dessert has been enjoyed by my family for years. The recipe is from one of the oldest cookbooks I own; the Pillsbury Family Cookbook.

Provided by shelbyrose

Categories     Dessert

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

3 tablespoons flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon grated orange zest
1 cup chopped dates
1/2 cup chopped nuts
1 egg
1 teaspoon vanilla extract
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar

Steps:

  • Preheat oven to 325 degrees.
  • Grease and flour the bottom of an 8-inch square pan.
  • In mixing bowl, combine flour, baking powder, salt, orange zest, dates and nuts.
  • In a small mixing bown, beat the egg with the vanilla extract until foamy.
  • Gradually add white and brown sugar.
  • Beat until thick and lemon-colored.
  • Stir into date/nut mixture.
  • Spoon batter into pan.
  • Bake 25-30 minutes, until lightly browned.
  • Cool; cut into servings and top with ice cream or whipped topping.

APPLE NUT TORTE



Apple Nut Torte image

My mom's most requested recipe. This is a moist cake with a crisp top. Very easy to tote to pot lucks. Try it, you'll like it!

Provided by ElaineAnn

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 9

3 eggs, well beaten
1 3/4 cups sugar
1 cup canola oil
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
4 apples, peeled and sliced
1/2 cup chopped walnuts

Steps:

  • Mix ingredients in order given in a large mixing bowl then fold in apples and nuts.
  • Spread in a 9 X 13" pan.
  • Bake at 350° for 40 to 50 minutes.

Nutrition Facts : Calories 425, Fat 22.9, SaturatedFat 2, Cholesterol 52.9, Sodium 123.4, Carbohydrate 52.4, Fiber 2.1, Sugar 34.2, Protein 4.6

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From marthastewart.com


ENGADINER NUSSTORTE RECIPE - SWISS NUT TART | CAKIES
Instructions. Preheat the oven to 175 °C / 350 °F. Grease a 24cm / 9.4 inch springform pan or line the bottom with parchment paper. Add flour, sugar, butter, lemon zest , egg and a pinch of salt into a bowl. Using two knives cut into it till you get a crumbly dough.
From cakieshq.com


NUT TORTE-RECIPES | EAT SMARTER USA
nut torte recipes from EAT SMARTER. Developed with the EAT SMARTER nutritionists and professional chefs. 470 nut torte recipes. Filter by. sort. Sort by. X. Calories; Done in; Relevance; Rating; Health Score; Flavorful Snack For Weight Loss. Moist Nut Cake with Chocolate Icing . 5 (10) 30 mins. 150 mins . 344 calories. 7,9. Vegetarian Snack. Walnut …
From eatsmarter.com


5,392 NUT RECIPES - PAGE 222 | RECIPELAND
5,392 nuts recipes with ratings, reviews and recipe photos. From Mango Lassi to Maple Macadamia Biscotti. From Mango Lassi to Maple Macadamia Biscotti. Don't miss another issue… weekly recipe ideas, juicy pics, free delivery.
From recipeland.com


NUT TORTE - RECIPE | COOKS.COM
Beat egg yolks and sugar until thick, about 2 minutes. Add water, flour, baking powder, vanilla and nuts; mix well. Fold in beaten egg whites.
From cooks.com


PASSOVER NUT TORTE - RECIPE | COOKS.COM
Mix well and pour into a prepared (with pot starch and wax paper) 9 inch springform pan. Bake at 325 degrees for 50 to 55 minutes or until cake springs back to the touch. Turn oven off and leave cake in oven with oven door slightly ajar. After 10 minutes, remove cake from oven and slide a knife around the edges of the pan to loosen.
From cooks.com


NUT TORTE RECIPES RECIPES ALL YOU NEED IS FOOD
1/2 cup chopped dried apricots: 1/2 cup amaretto: 1 package devil's food cake mix (regular size) 3 large eggs, room temperature: 3/4 cup water: 1/3 cup canola oil
From stevehacks.com


NUT TORTE - THE FRIDAY BAKING PROJECT
2022-04-08 In clean machine bowl, whip the egg whites and salt until soft peaks. Slowly add the sugar, and continue beating to just firm meringue. Stir ¼ of the egg whites into the frangipane mixture to lighten. Fold in remaining egg whites along the nut flours. Pour into cake pan, and bake for 35 to 40 minutes, until it tests clean.
From thefridaybakingproject.com


NUT DESSERT RECIPES | ALLRECIPES
Cranberry Pistachio Biscotti. 1775. The red and green make a great Christmas cookie. Have used other nuts instead of pistachios with success. If your pistachios are salted, omit the 1/4 teaspoon salt from the recipe. By Gerry Meyer.
From allrecipes.com


RICH NUT TORTE - LOVE OGGS®
Whisk the OGGS Aquafaba in a clean, grease-free bowl with an electric hand whisk until the mixture is quite stiff – this will take around 5-7 minutes. Whisk in the rest of the sugar – around 25g. Stir the cooled block butter into the nut mixture. Then, using a clean spoon, fold in the whisked Aquafaba in three or four stages, until all the ...
From loveoggs.com


CHOCOLATE NUT TORTE RECIPE
2021-04-30 6 Eggs, lightly beaten 2 c Sugar 1 1/4 c Self-rising flour 3 1/2 tb Cocoa 3/4 c Walnuts. FROSTINGS 10 tb Butter, softened 3 tb Brandy 1 c Powdered sugar, sifted
From recipes.com.co


SWISS NUT TORTE - COOKING WITH CHEF BRYAN
Transfer the cooled nut caramel mixture to the torte. Roll out the top crust and transfer to the top of the torte. Fold the edges of the dough over onto the top crust and lightly press to seal with a fork. Brush with an egg wash if desired. 12. Place in your preheated oven for about 45 minutes or until the crust begins to turn golden brown. Remove from the oven and let the freshly made …
From cookingwithchefbryan.com


CHOCOLATE NUT TORTE RECIPE | RECIPELAND
Chocolate Nut Torte recipe. Ready In: 60 min. Makes 4-6 servings servings, 1690 calories per serving Ingredients: eggs, sugar, baking powder, butter, milk, flour ...
From recipeland.com


25 TORTE RECIPES TO HELP YOU CELEBRATE - INSANELY GOOD
2022-05-31 It’s amazing . 2. Flourless Chocolate Torte. I have made this torte for years, and let me tell ya; it is divine! It’s fudgy, Jeff Bezos-rich, and insanely decadent. If you love chocolate, then you need this recipe in your life. This flourless chocolate torte features a lot of butter, chocolate, and eggs.
From insanelygoodrecipes.com


TORTE RECIPES | ALLRECIPES
17. This is one of my grandmother's recipes, a Southern classic. It is similar to a doberge--six thin layers with a tart lemon filling. I usually need 3 large fresh lemons for this recipe to produce the zest and juice. Rhubarb Torte. 33. Hungarian Chestnut Cake. 6. Streamline Hungarian Torte.
From allrecipes.com


NUT TORTE RECIPE - COOKSRECIPES.COM
Nut Torte. A two-layered, orange-scented pecan torte with a whipped cream filling and a sour cream chocolate topping. Recipe Ingredients: 4 large eggs, separated 1 cup granulated sugar 2 tablespoons all-purpose flour 1/2 teaspoon salt 1 teaspoon baking powder 1 tablespoon orange juice 2 cups chopped pecans 1 cup heavy cream, whipped 1 teaspoon grated orange peel 1 …
From cooksrecipes.com


ANY NUT TART | KING ARTHUR BAKING
Whisk the melted butter, brown sugar, honey, salt, and vanilla together in a medium bowl. Add the eggs one at a time, whisking until the custard is smooth. Slowly pour the custard over the nuts. Bake the tart on the baking stone, or bottom rack of your oven, until the custard is set at the edges but still wobbles in the center, 33 to 36 minutes.
From kingarthurbaking.com


DATE-NUT TORTE RECIPE – MOTHER EARTH NEWS
1977-11-01 Try this Date-Nut Torte Recipe, a sweet tasting cake laden with dates and nuts. Date-Nut Torte Recipe. Dates are good for the children as well as for the grown-ups.
From motherearthnews.com


NUT TORTE CAKE - RECIPE | COOKS.COM
Set aside. Combine egg yolks and sugar until lemon in color. Add vanilla and brandy, if desired. Fold in nuts until well mixed. Beat egg whites until stiff. Fold in gently until no whites show. Pour into well floured 2 or 3 cake pans. Bake at 300 degrees until golden brown, 30-45 minutes. Slice each cake in half, fill with mock whip cream icing ...
From cooks.com


NUT TORTE (NUSS TORTE) RECIPE - BAKERRECIPES.COM
2013-03-27 What Makes This Nut Torte (nuss Torte) Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Nut Torte (nuss Torte). Ready to make this Nut Torte (nuss Torte) Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes that are simple to follow, …
From bakerrecipes.com


NUTS.COM
Recipes » Brazil Nut Torte ; Recipe Ingredients: 6 : eggs separated: 1 : cup sugar: 1/2 : pound Brazil Nuts: 1 : teaspoon baking powder: 1/4 : teaspoon salt: 1/2 : pint heavy cream, whipped and sweetened: 1 : can peaches, drained: 1 : Maraschino cherries: Cooking Directions: 1. Beat egg yolks and add sugar, beating well. Add nuts, naking powder, salt, and then fold in stiffly …
From nuts.com


RUSSIAN TORTE (APRICOT-NUT-MERINGUE) RECIPE - THE SPRUCE EATS
2020-09-29 Gather the ingredients. Featured Video. In a small bowl, dissolve yeast in warm water and stir in sour cream. Set aside. In a large bowl, cream the butter, and mix in the egg yolks and yeast mixture. Then add the flour and salt, and mix well. Divide dough into three parts and let stand wrapped in plastic for 20 minutes.
From thespruceeats.com


NUT TORTE RECIPE - BAKERRECIPES.COM
2007-12-07 The best delicious Nut Torte recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Nut Torte recipe today! Hello my friends, this Nut Torte recipe will not disappoint, I promise! Made with simple ingredients, our Nut Torte is amazingly delicious, and addictive, everyone will be asking for more Nut ...
From bakerrecipes.com


CHOCOLATE & PINE NUT TORTE RECIPE | EATINGWELL
This chocolate cake is sophisticated, rich, moist and even a bit gooey, with a slightly crusty top. If you have grappa, use it instead of the rum. The cake can be served once it's completely cool, but for the best flavor and texture, make it the day before you plan on eating it. Serve with a sprinkling of confectioners' sugar or a dollop of whipped cream.
From eatingwell.com


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