Soft Nut Torte

Name: Soft Nut Torte
Total time: 1 h 25 min
Yield: 1
Ingredients: 4 eggs (separated); 0.875 cup sugar; 0.333 cup melted butter; 0.5 teaspoon lemon zest; cinnamon; 2 cups peeled, chopped almonds; 0.75 cup peeled, chopped almonds; 0.75 cup All purpose flour; 1 teaspoon Baking powder; 2 tablespoons Cocoa; 1 tablespoon milk; 0.75 cup dark Chocolate couverture; 0.75 cup Pistachio (roughly chopped)

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Difficulty:

easy

Difficulty

Preparation:

45 min.

Preparation

ready in 1 hr 25 min.

Ready in

Calories:

446

calories

Calories

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Nutritional values

1 cake contains
(Percentage of daily recommendation)

Calorie	446 kcal	(21 %)
Protein	12.88 g	(13 %)
Fat	32.67 g	(28 %)
Carbohydrates	32.91 g	(22 %)
Sugar added	14.67 g	(59 %)
Roughage	4.42 g	(15 %)

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Vitamin A	96.69 mg	(12,086 %)
Vitamin D	0.68 μg	(3 %)
Vitamin E	9.56 mg	(80 %)
Vitamin B₁	0.14 mg	(14 %)
Vitamin B₂	0.53 mg	(48 %)
Niacin	3.26 mg	(27 %)
Vitamin B₆	0.13 mg	(9 %)
Folate	49.21 μg	(16 %)
Pantothenic acid	0.19 mg	(3 %)
Biotin	20.34 μg	(45 %)
Vitamin B₁₂	0.43 μg	(14 %)
Vitamin C	0.34 mg	(0 %)
Potassium	314.95 mg	(8 %)
Calcium	119.89 mg	(12 %)
Magnesium	98.7 mg	(33 %)
Iron	2.91 mg	(19 %)
Iodine	20.29 μg	(10 %)
Zinc	1.29 mg	(16 %)
Saturated fatty acids	9.2 g
Cholesterol	72.02 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

cake 24 cm diameter

Ingredients: 4
eggs (separated); ⅞ cup
sugar; 0.333 cup
melted butter; ½ teaspoon
lemon zest; cinnamon; 2 cups
peeled, chopped almonds; ¾ cup
peeled, chopped almonds; ¾ cup
All purpose flour; 1 teaspoon
Baking powder; 2 tablespoons
Cocoa; 1 tablespoon
milk; ¾ cup
dark Chocolate couverture; ¾ cup
Pistachio (roughly chopped)

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Product recommendation

Wooden stick test: Poke a wooden stick into the cake at a slight angle and remove it again. If the stick comes out clean and there is nothing stuck to it, the cake is done. If not, bake for a few more minutes.

Preparation steps

Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a cake tin with greaseproof paper.

Mix together the egg whites and half the sugar and beat until stiff. Mix together the remaining sugar, egg yolks and the butter until very foamy. Stir in the lemon zest, a pinch of cinnamon and the almonds.

Mix together the flour and baking powder and fold into the egg yolk mixture along with the egg whites.

Place a third of the mixture into a separate bowl and stir in the cocoa and the milk. Using a spoon, place blobs of the dark mixture into the prepared cake tin and pour the light mixture evenly on top.

Bake for 40 min (test with a wooden stick!) then remove from the oven and tin and leave to cool.

Melt the couverture and brush onto the top of the cake. Garnish with the pistachios.