Thursday, March 12, 2009

Rosemary Nut Flour Torte

Inspired by Leah at Our Yellow House, I made a variation of her clementine cake (via Smitten Kitchen via Nigella Lawson). In my ode to the cake, I used kumquats and reduced their boiling time to one hour. I'll be making that cake again soon. What a perfect venue to fuel my kumquat obsession. Ever so tasty and enjoyed by all in the house.

While savoring the kumquat cake, I thought that the recipe would adapt well to a savory rendition. So with the dinner hour fast approaching, the idea became a mandate. This torte (pictured above) is fantastic. This will become a staple in our house, and one I plan to share at food centered get togethers.

Rosemary Nut Flour Torte
1 cup hazelnut flour
1 cup almond flour
6 eggs
2 1/2 Tablespoons fresh chopped rosemary
1 heaping teaspoon baking soda
1 teaspoon salt
1/3 cup of milk (I used unsweetened soy)

Preheat oven to 375°. Butter an 8 inch springform pan and line bottom with parchment (I used a 9 inch pan & the torte was rather flat).

Mix dry ingredients. Mix wet ingredients, add to dry. (Add more or less milk as needed.) Pour into prepared pan and bake for 30-50 minutes, covering torte after 20-30 minutes if the edges get too brown. Torte is done with toothpick inserted into the middle comes out clean.

Remove from oven. Let rest on wire rack for five minutes. Remove from pan.

Our dinner was paired with a blood orange salad (the blood oranges a gift from my mom).

Blood Orange Salad
4 blood oranges, without peels, chopped
a handful flat leaf parsley
2 Tablespoons of thinly sliced red onion
salt to taste
drizzle with olive oil


  1. this sounds great! i have some ground almonds left over from the cake so i will have to give it a try.

    also i want to make the cake with lemons.

  2. Let me know how it comes out & savor a slice of the lemon cake for me.


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