Hungarian nut torte

Recipe from: 9/7/2000 12:00:00 AM
Ingredients 11
Servings 0
Time

Ingredients

  • 250
    ml
    white sugar
  • 90
    ml
    cake flour
  • 5
    ml
    baking powder
  • 5
    ml
    vanilla essence
  • 4
    extra-;large eggs
  • 150
    g
    pecan nuts
  • ICING
  • 125
    ml
    smooth apricot jam
  • 100
    g
    dark chocolate
  • 60
    g
    butter
  • 5
    ml
    vanilla essence
 

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.
 

 

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