Fellow CSA member sent this to me -Thank You!!! It looks lovely.
Hello fellow CSA members,
I want to recommend “The Four Season Farm Gardener’s Cookbook” which I am finding very useful as the abundant harvest is coming in from the farm. I bought it last winter and have been waiting for the summer berries to make this Torte (see picture for the result)
Preheat oven to 350
Grease 2 round 8” cake pans with butter and line with parchment or wax paper cut to size.
Mix 2 TBS whole wheat flour (I actually used barley) with 2.5tsp baking powder and set aside.
In a food processor or blender combine 4 eggs and 3/4 cup sugar until smooth. (I used 3 eggs and about ½ cup agave syrup and added an extra 1 TBS of flour), add 1 cup of hazelnuts (or almonds or another nut of your choice) process till nuts are finely grated (about 1 minute), add the flour and baking powder mixture and process a few more seconds.
Pour mixture into the two baking pans dividing evenly.
Bake for about 20 minutes until tan in color and no longer jiggling in the middle. Remove from oven and allow to cool in the pans.
To assemble torte, whip 1-1.5cups of heavy cream adding a little sweetener and either Kirsch, rose water, orange blossom water or vanilla extract to taste, until soft peaks form (I used a little agave syrup and a little rose water).
Tap one cooled cake pan on the counter and invert the cake layer into your hand, lay it top side down in a serving plate and peel off the parchment or wax paper. Cover with a third of the whipped cream and 1 cup of fresh fruit (I used blueberries, raspberries and some cherry syrup), repeat with the other layer of cake, the rest of the whipped cream and another cup of fruit. Chill in the fridge for at least 15 minutes, but not so long that the cake becomes soggy.
Haven’t tried yet, but I bet it will be amazing frozen as well.
Live in joy upon the Earth