Prune and Apricot Nut Torte Recipe
This dessert is ideal for a centrepiece and makes a change from the traditional fare at Christmas. In case you are wondering, a torte is basically a type of cake that incorporates little or no flour and instead uses ground nuts as the bulk ingredient. This of course makes the cake much richer but but at the same time the lack of flour inevitably casues the cooked torte to be smaller in height than a standard cake. To make up for the smaller dimensions a torte is generally more highly decorated and refined, hence why it is suitable as a centrepiece for special occassions.
You may be interested to try this suggested menu:
Starter - Avocado and Grapefruit Salad
Starter - Melon and Prawn Cocktail
Main Course - Goose with Apple and Walnut Stuffing
Main Course - Roast Pheasant with Cranberry Sauce
Dessert - Christmas Pavlova
Dessert - Prune, Apricot and Nut Torte
- 4 tablespoons dried apricots
- 4 tablespoons dried prunes
- 1/2 pint red wine
- 4oz wholemeal flour
- 4oz butter
- 2 tablespoons soft brown sugar
- 2 tablespoons hazelnuts, freshly ground
- 3 tablespoons finely chopped walnuts
- 2 tablespoons clear honey, warmed
- 1 tablespoon pine nuts
- 1 tablespoon hazelnuts
- Put the apricots and prunes into a large mixing bowl.
- Warm the wine and pour this over the dried fruits and leave them to stand for 4 hours, or until the fruit is moist and plump.
- Put the flour into a large bowl, and rub in the butter with your fingertips until the mixture resembles soft breadcrumbs.
- Add the brown sugar, ground hazelnuts and the finely chopped walnuts to the flour mixture.
- Knead the mixture, until it forms a soft dough.
- Grease the base of a suitable tin (preferably loose-bottomed) and press the nut dough evenly into the tin.
- Bake the dough in a pre-set oven 190oC/375oF/gas mark 5, for about 15 minutes.
- Drain the prunes and apricots and dry them thoroughly on absorbent kitchen paper.
- Remove the shortcake from the oven and arrange the soaked fruits in an attractive pattern over the top.
- Cover with a piece of foil and return the whole shortcake to the oven for a further 10 minutes.
- Remove the shortcake from the oven and allow it to cool for a few minutes in the tin before removing it carefully and placing it on a wire rack to cool completely.
- When the shortcake has cooled, transfer it to a serving plate and glaze the top of the fruits with the warmed honey.
- Sprinkle the pine nuts and the whole hazelnuts over the fruit before serving.
Prep Time: 240 minutes
Cook Time: 60 minutes
Yield: 2 - 4 portions