Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Almond | 1 almond (1.2g) | 7 |
| Hazelnut | not in our table | 0 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup medium ground hazelnuts
- ½ cup medium ground toasted almonds
- 3½ tablespoons pastry flour
- 2½ tablespoons granulated sugar
- ⅓ cup unsalted butter
- 1 cup + 2½ tablespoons packed light brown sugar
- 2 eggs + 1 egg yolk
- ½ teaspoon baking powder
- 1¾ cup coarsely chopped walnuts
- 1 cup shredded sweetened coconut
- ½ cup all purpose flour
- confectioners' sugar for dusting
- 2 cups whipped cream
Directions
Preheat oven to 350°F.
Mix the hazelnuts, almonds, flour, sugar and butter with a paddle in a mixer until just combined but slightly crumbly.
Press dough into a round cake pan going about one third up the side of the pan.
Place the brown sugar, eggs, egg yolk and baking powder in a mixer with paddle and blend.
Mix in remaining ingredients and pour into prepared crust.
Bake 50 minutes then allow to cool and set in the pan for 15 minutes before inverting onto serving platter.
Dust with confectioners' sugar and serve with whipped cream.
Category:Cathy's Recipes
Category:Torte Recipes
Category:Hazelnut Recipes
Category:Almond Recipes
Category:Walnut Recipes
Category:Coconut Recipes
Category:Egg Recipes
Category:Egg yolk Recipes