| Recipe: |
Found this in a copy of the Wall Street Journal while visiting our friends
Bob & Mike in Chicago. I haven't made it yet, but wanted to capture this tasty-sounding low-carb recipe.
The article says nearly any nut can be substituted, but will vary in oil content. The oilier the nut, the moister the torte. Hazelnuts are oilier than most, and the torte is almost impossible to overlook. The oil should keep the torte moist and tasty for at least three days.
1.25 c shelled hazelnuts
1 c plus 1 T unsalted butter
1/2 vanilla bean
1 1/3 c powdered sugar
1/3 c almond flour
1 t kosher salt
5 large egg whites
3 T granulated sugar
Creme fraiche for serving (or mascarpone mixed with honey and a little salt)
Preheat oven to 350 F. Spread hazelnuts over a baking tray and roast 5 minutes. Place nuts between layers of a kitchen towel and rub to remove skins. Discard skins and let nuts cool.
Meanwhile, make buerre noisette: Add butter to a small saucepan. Scrape seeds from a vanilla bean and add to butter along with scraped bean. Set saucepan over medium low heat. Cook, gently swirling pan, until butter melts and turns a deep golden brown and smells nutty, about 5 minutes. Let cool 10 minutes. Remove vanilla bean. Brush interior of 9" or 10" springform pan with a bit of the butter.
Place hazelnuts and powdered sugar in a food processor and process to form a fine powder. Add the almond flour and pulse a few times to combine.
In a large mixing bowl, whisk egg whites until frothy, then add granulated sugar and beat to form stiff peaks. Gently fold egg whites into dry ingredients with a rubber spatula. Mix in remaining brown butter until fully incorporated.
Pour batter into prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, about 45 minutes.
Serve cake warm with dollop of creme fraiche or mascarpone. |
