"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Pistachio Almond Torte with Raspberry Sauce Recipe

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This recipe for Pistachio Almond Torte with Raspberry Sauce, by , is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Janet Boehm

Category:
Category:

Ingredients:  
Ingredients:  
1 cups whole almonds, ground

1 cup pitted dates

cup dried apricots

2 large eggs

4 large eggs, whites only

1 avocado, mashed

2 cups Pistachio's, ground

2 teaspoons pure vanilla

teaspoon ground cinnamon

teaspoon nutmeg

Cooking Spray

1 pint raspberries

cup water

Directions:
Directions:
1. In a medium bowl, add the almonds. Cover with hot water and allow almonds to soak until soft, at least 30 minutes. Drain, reserve.
2. Preheat oven to 325.
3. In a blender, combine dates, apricots, eggs, egg whites and avocado. Blend until only small pieces remain, approximately 2-4 minutes.
4. In a large bowl, combine almonds, pistachios, egg mixture, vanilla, cinnamon and nutmeg; mix until thoroughly combined.
5. Coat an 8-inch round baking pan or springform pan with cooking spray, pour in mixture and bake until top is golden brown, 45 minutes to 1 hour. Remove from oven, let cool.
6. In a small pot over medium heat, add raspberries and water. Gently mash raspberries until a sauce forms, remove from heat, strain if desired. Pour warm sauce over cooled cake.

Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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