Apricot Hazelnut Torte

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Apricot Hazelnut Torte

Yield: 1 9†cake

# of Servings: 8 to 10

Difficulty: Easy

Ingredients:
The apricots:
1 ¼ cup (9.2 oz / 261 g) dried apricots
1 tbl (.45 oz / 13 g) light brown sugar
1 ½ cup (12 fl oz) cold water
½ tsp almond extract
Pinch of salt

â…“ cup (2.25 oz / 63 g) light brown sugar (for the baking pan)
Canola oil, or vegan butter, as needed for greasing the pan

Crust:
1 ½ cup (7.3 oz / 207 g) whole blanched (skins removed) hazelnuts
â…” cup (1.1 oz / 31 g) unsweetened shredded or flaked coconut
â…“ cup (2.3 oz / 66 g) granulated sugar
â…“ cup (2 oz / 57 g) potato starch

4 large (4 oz) egg whites, room temperature
Pinch of salt
â…“ cup + 1 tbl (2.85 oz / 81 g) granulated sugar
1 tsp vanilla extract

Finishing:
Confectioners’ sugar, as needed
½ cup apricot jam, heated and strained

Special tools and equipment: 

• 9†ovenproof enameled (such as Le Creuset) or plain cast iron skillet
• Countertop mixer with the whip attachment, or handheld mixer and medium bowl.

Pre-recipe preparations:

• Lightly toast the hazelnuts in a 350 °F oven until light golden brown, about 10 minutes. 

• Generously grease the pan with the 
• Preheat oven to 350 °F 

Directions

Apricots: 

1. Spread the apricots in an __†square brownie pan or 9†pie dish. 
2. In small mixing bowl, whisk together the brown sugar, water, almond extract, and salt. Pour over the apricots. Cover with foil and bake for 1 hour, until the apricots have absorbed most of the water and are soft and plump.
3. Remove the apricots to a paper-towel lined plate. Let cool slightly. This step can be done a day ahead.
4. Sprinkle the brown sugar over the bottom of the greased pan. 
5. Arrange the apricots over the bottom of the pan. Set aside, 

The batter and baking: 

• Set the oven to 375 °F

1. In a food processor fitted with the steel blade, process the hazelnuts, coconut, and sugar until finely ground. Don’t over-process or the nuts will be oily. Add the cornstarch and pulse twice just to combine. Pour into a large mixing bowl.
2. In machine or mixing bowl, beat whites and salt until soft peaks. Add sugar and beat to just firm meringue. Add vanilla extract and beat for 15 seconds.
3. Stir ¼ of the whites into the dry mixture, then fold in the remainder.
4. Pour and spread the batter evenly over the apricots. Don’t spread it all the way to the edge of the pan, leaving a ¼â€ border. 
5. Bake until golden brown, the mixture is set, and it tests clean. 
6. Leave the skillet on a cooling rack for 20 minutes. Run a small paring knife around the edge of the pan. Place a serving dish over the pan and carefully flip upside down so the cake releases onto the serving plate. Place any stuck apricots on the torte
7. Let cool to just room temperature. Finish by brushing with apricot jam or a light dusting of confectioners’ sugar, just prior to serving. 

Baking note:

• If the non-dairy status is not important, the torte may be served with lightly sweetened whipped cream.