Name: Hungarian nut torte
Yield: serving
Cuisine: Bake
Ingredients: 250.00 ml white sugar; 90.00 ml flour cake; 5.00 ml Baking powder; 5.00 ml vanilla essence; 4.00 eggs extra-large; 150.00 g pecan nuts; 125.00 ml jam smooth, apricot; 100.00 g dark chocolate; 60.00 g butter; 5.00 ml vanilla essence

Recipe Disclaimer

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Ingredients (10)

250.00 ml	white sugar
90.00 ml	flour — cake
5.00 ml	Baking powder
5.00 ml	vanilla — essence
4.00	eggs — extra-large
150.00 g	pecan nuts

ICING

125.00 ml	jam — smooth, apricot
100.00 g	dark chocolate
60.00 g	butter
5.00 ml	vanilla — essence

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Method:

Preheat the oven to 180 °C and butter a 21 cm loose-bottomed cake tin or spray with non-stick spray. Line with baking paper and butter or spray with non-stick spray once more.
Place all the ingredients for the cake in a food processor and process until the pecan nuts are finely chopped. Turn the batter into the prepared cake tin, spreading evenly.
Bake for about 35 to 45 minutes or until a testing skewer comes out clean when inserted into the centre of the cake.
To make the icing, heat the apricot jam and spread over the cake. Allow to cool completely.
Melt the chocolate and butter together, stirring until smooth. Remove from the heat and stir in the vanilla essence.
Allow to cool slightly and spoon the icing over the cake.
Makes a single layer cake.