Posted in Recipes

Saturday baking

As you can see from yesterday’s post, it was a snowy Saturday here in ‘the County’.  My hubby did a lot of shovelling and I promised to make him a treat for all his hard work.

I decided to make our favourite “Pecan Torte”.  It makes a small cake that won’t tempt us to over eat and it’s just enough for the weekend.

Also of note:  Last weekend when I visited my Mom to celebrate her 82nd birthday, I wanted to bring along a festive dessert to help celebrate this auspicious occasion but it had to “travel” well, if you know what I mean, as I had a 4 hour drive to get there.  This same Torte was perfect!  I just left it in the baking pan until I arrived at my destination and served it there. 🙂  (Remember you can click on the photos below to get a larger view)

Here is the recipe: Pecan or Walnut Torte

  • 4 oz shelled pecans (walnuts work well in this too)
  • 2 to 4 tbsp fine breadcrumbs
  • 3 extra-large eggs, at room temperature, separated
  • 1/2 cup sugar
  • 4 tbsp grated bittersweet chocolate (optional)
  • 1/4 cup butter melted until soft enough to pour, but not oily
  • 1 tbsp espresso or strong coffee, Cognac, Bailey’s or other liqueur

Directions:

  1. Heat the over to 350F/180C.
  2. Grind the nuts together with the breadcrumbs in a food processor.
  3. Put the egg whites in a large bowl for whisking.
  4. Whisk the yolks and sugar in a bowl set over a saucepan of simmering water (without letting the bowl touch the water), until they have tripled in volume and become thick, pale and ribbony.
  5. Take the yolk mixture off the heat.  Scatter over the nut mixture along with the chocolate (if adding) then drizzle over the butter and coffee.  Fold very gently to blend.
  6. Whisk the egg whites to stiff peaks, stir a spoonful into the batter to lighten it up, then gently fold in the remainder.
  7. Pour into a parchment lined and greased 8″ (20 cm) round cake tin.
  8. Bake until toothpick inserted in the centre comes out clean, about 35 to 40 minutes.
  9. Remove from oven and cool on a wire rack before flipping the cake out onto a serving plate.
  10. Decorate with a sifting of icing sugar and a few nuts (of the type you used).
  11. Serve small portions with whipped cream and chocolate shavings or with coffee ice-cream….mmmmmm yum!

I would love to hear if you make this!  Let me know and enjoy, Connie 🙂

Author:

I am living my dream life in the country! I love photography, travelling, cooking, baking and I even try my hand at quilting.

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