TOASTED PECAN TORTE WITH BUTTERSCOTCH TOPPING
This eats like a cross between a pecan pie, sticky toffee pudding, and a butterscotch sundae.
Provided by Claire Saffitz
Categories Bon Appétit Cake Thanksgiving Pecan Butterscotch/Caramel Rum Milk/Cream Dessert Fall Bake Holiday 2018
Yield 8 servings
Number Of Ingredients 13
Steps:
- Place a rack in middle of oven; preheat to 350°F. Butter and flour pan. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened in color and fragrant, 12-15 minutes. Let cool.
- Pulse baking powder, 1 tsp. salt, 1 1/2 cups flour, and 2 1/2 cups pecans in a food processor until nuts are finely ground. Using an electric mixer on medium-high speed, beat granulated sugar, orange zest, and 1 cup butter in a large bowl, scraping down sides, until light and fluffy, about 5 minutes. Add eggs to bowl. Beat until combined and mixture is even fluffier, about 1 minute. Beat in 3 Tbsp. rum; stop mixer and add dry ingredients. Mix on low speed just until combined, then fold a few times with a rubber spatula, scraping bottom and sides of bowl, to ensure batter is evenly mixed. Scrape batter into prepared pan and smooth top.
- Bake torte until golden brown and a tester inserted into the center comes out clean, 45-50 minutes. Transfer pan to a wire rack and let torte cool in pan.
- Meanwhile, bring brown sugar, 1/2 cup cream, remaining 1/4 cup butter, and remaining 1 Tbsp. rum to a boil in a small saucepan over medium heat, stirring often, and cook until slightly thickened, about 3 minutes. Remove butterscotch from heat and stir in remaining 3/4 tsp. salt. Mix in remaining 2 cups pecans and let sit at room temperature, stirring occasionally,until butterscotch is cool but still pourable.
- Spread topping over torte. Whisk remaining 1 cup cream in a large bowl to medium peaks. Serve torte topped with dollops of whipped cream.
- Do Ahead
- Topping (without pecans) can be made 3 days ahead; cover and chill. Reheat over low before mixing in the nuts. Torte can be baked 1 day ahead; store tightly wrapped at room temperature.
BUTTER PECAN ICE CREAM TORTE
A simple, nutty crust and smooth caramel sauce are all the preparation required for this impressive dessert. It will keep in the freezer for one month-just be sure to wrap tightly. -Judy Wilson, Sun City West, Arizona
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large saucepan, combine brown sugar, cream, butter and salt. Bring to a gentle boil; cook and stir 1 minute. Remove from heat; stir in vanilla. Cool completely., Meanwhile, for the crust, cream butter, brown sugar and vanilla. Gradually add flour. Stir in chopped pecans. Press onto bottom and 1/2 in. up sides of a greased 9-in. springform pan. Place pan on a baking sheet., Bake until lightly browned, 10-12 minutes. Cool slightly. Spread with 1/2 cup caramel sauce. Cool on a wire rack., Spread ice cream over caramel layer. Freeze 15 minutes. Top with additional chopped pecans or pecan halves. Freeze, covered, several hours or overnight. Cover and refrigerate remaining caramel sauce., Loosen sides from pan with a knife; remove rim from pan. Heat caramel sauce and serve with torte.
Nutrition Facts : Calories 592 calories, Fat 39g fat (17g saturated fat), Cholesterol 79mg cholesterol, Sodium 191mg sodium, Carbohydrate 59g carbohydrate (50g sugars, Fiber 1g fiber), Protein 6g protein.
TOSCAKAKA / TOSCA CAKE (SWEDISH ALMOND CAKE)
This recipe comes from a collection that my swedish mom and her friends put together for a hospital benefit cookbook many years ago when we lived in Omaha, NE. (Around the time I was born - 31 years ago...:) They created and entire Scandinavian section! Recipes like this one have been in my life since I was a child and now I'm making them for my family! This is fabulous cake that goes really well with an afternoon cup of coffee - Enjoy!
Provided by mamapantalones
Categories Dessert
Time 1h45m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 14
Steps:
- For Cake:.
- Beat eggs, sugar and vanilla until light and fluffy.
- Sift 1 cup plus 1 tablespoons of flour with baking powder and salt.
- Stir in flour mixture alternately with cream, stir until well blended.
- Add melted butter or margarine, blend until smooth.
- Butter a pie plate and sprinkle with fine, dry breadcrumbs or flour; coat well. Spoon batter into 9" pie plate. Bake at 325 degrees for 30 minutes or until middle of cake is firm.
- For Almond Sugar Topping:.
- Combine almonds with remaining ingredients in a small saucepan. Heat, stirring until mixture begins to bubble.
- Remove from heat and stir briskly a few times.
- Spread top of cake very gently with Topping.
- Turn up heat to 375 degrees, return cake to oven and bake 5-10 minutes longer, with a cookie sheet under the pan to prevent the bottom of cake from getting overdone. bake cake until topping is brown and bubbly.
Nutrition Facts : Calories 411.1, Fat 24.3, SaturatedFat 13.3, Cholesterol 101.9, Sodium 333.6, Carbohydrate 45, Fiber 1.1, Sugar 30.1, Protein 5
PECAN TORTE
This is an old family recipe that uses our Texas pecans. I've made it often for birthdays and family gatherings. My brother-in-law said it was the only cake he's ever eaten in which the cake tastes as good as the frosting!
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-16 servings.
Number Of Ingredients 13
Steps:
- In a bowl, beat egg yolks and sugar until thick and lemon-colored, about 5-6 minutes. Combine pecans and bread crumbs; stir into yolk mixture with vanilla. In another bowl, beat the egg whites until stiff peaks form; fold into batter. Divide evenly among three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 25-30 minutes or until cakes test done. Cool for 10 minutes before removing from pan; cool completely on a wire rack. For frosting, combine milk and cornstarch in a saucepan until well blended. Add chocolate chips. Cook and stir over medium heat until thickened. Cool to room temperature. In a bowl, cream butter and confectioners' sugar. Add vanilla and beat until smooth. Stir in chocolate mixture; beat until fluffy. Spread between cooled cake layers. Frost top and sides. Garnish with pecans if desired.
Nutrition Facts : Calories 525 calories, Fat 30g fat (13g saturated fat), Cholesterol 192mg cholesterol, Sodium 203mg sodium, Carbohydrate 60g carbohydrate (52g sugars, Fiber 2g fiber), Protein 9g protein.
TOSCA CAKE
This recipe is from a very old Australian Woman's Weekly circa 1970's and one of the first recipes I made and collected. You can cheat and use a cake mix, use a butter cake.
Provided by Coasty
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 200°C.
- Either butter a 22cm springform tin or line with baking paper.
- Beat eggs until frothy then add the sugar and beat until thick and a pale yellow.
- Shift flour, baking powder and salt, then add to egg mixture and fold together.
- Add the milk and melted butter. Pour into the prepared cake tin making sure you flatten the top, bake for 20 minutes.
- While the cake is baking make the topping by placing all the ingredients into a pot and bring to the boil.
- Remove the cake from the oven - it won't be completely cooked - and spread over the topping.
- Bake a further 10-15 mins or until the top is nice a browned.
- The cake won't rise a lot but be rather flat.
PECAN TORTE
This torte is both dairy- and gluten-free. Toasted pecans lend a nutty flavor. Serve this simple dessert with lemon curd and berries for a sweet finish to your Passover meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch torte
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Put egg yolks, granulated sugar, zest, vanilla, and salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thickened, about 4 minutes. Fold in pecans.
- Beat whites in a clean mixing bowl until stiff peaks form; fold into yolk mixture. Pour into a 10-inch springform pan.
- Bake until golden brown, about 1 hour (if top browns too quickly, tent with foil). Let cool on a wire rack 30 minutes. Remove sides of pan. Let cool completely. Dust with confectioners' sugar. Serve with curd and berries; garnish with zest.
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- Using an electric mixer, beat the butter for a few minutes until smooth and creamy. Gradually add the sugar a little at a time. Continue beating until lighter in colour with a creamy fluffy texture. Scape down the sides of the bowl as you go along.
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