Anise Hazelnut Torte

I picked up a bag of shelled hazelnuts and soon found they are very easy to shell using a morter and pestle. After soaking the nut meat overnight I roasted them in a very low oven. The following recipe is what resulted next:

  • 1 1/2 c hazelnuts (ground)
  • 1/2 c almonds (ground)
  • 1 T anise (ground)
  • 3 T butter, softened (or coconut, lard, duck fat)
  • 6 eggs (separated)
  • 1″ slice date paste or 2 handfuls of seeded dates
  • 1/2 c boiling water (approximate)

Method:
Boil water and soak the dates in boiling water to soften. Mix the nuts, anise and butter. Add egg yolks to the nut mixture. Mash the dates to a pulp and add to mixture. Mix well. Beat egg whites to stiff peaks (add a pinch of salt). Fold the egg whites into the nut mixture in 2 to 3 stages. Do not over mix. The egg whites will bring air into the mixture to lighten the cake.

Place mixture into a round cake tin that has been buttered and floured. Bake in a 350 degree oven for about 30 minutes or until a toothpick comes out clean.

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