Cooking Lesson #598: Easter Sunday Cashew-Coconut Torte

…from the Perspectives’ Kitchen

How you doin’? I am always searching for special desserts for upcoming holidays and here’s one that made the cut. It is made with chopped cashews and crushed graham crackers. It is reminiscent of a carrot cake yet unique especially for celebrating Easter and welcoming in spring.
 
Where were tortes invented? They are classically European, whereas cakes are far more American. The word torte is indeed European. In many Indo-European languages, the word for cake is a variant on "torte": torte (German), or torta (Spanish/Italian).
 
I apprenticed at Hotel Sacher's in Vienna where the "Original Sacher Torte" was invented by Franz Sacher. During my term there I made hundreds of Sacher Tortes, but that is for another day… another blog.
 
Yields:  6-8 servings
Prep time:  15 minutes
Bake time:  50 minutes
 
Ingredients 
For the torte
1 cup graham cracker crumbs
3/4 cup flake coconut (sweetened or unsweetened both work), divided
1/2 cup chopped dry roasted and salted cashews
1/8 teaspoon kosher salt
4 large egg whites
1 cup granulated sugar
2 teaspoon vanilla extract
 
For the topping
1 cup whipping cream
4 tablespoons powdered sugar
2 teaspoons grated lemon zest
 
Directions
To make the torte

1. Preheat an oven to 325⁰ F.
2. Combine the graham crackers, 1/2 cup of the coconut and all of the cashews and set aside.
3. Whip the egg whites with the salt to stiff peaks, and gradually add the granulated sugar. Continue beating until stiff peaks are formed.
4. Add the vanilla.
5. Fold in the graham cracker-coconut mixture.
6. Pour the batter into a 9-inch springform pan and bake 45 to 50 minutes until lightly golden.
7. Cool completely before topping; then release the torte from the sides of the pan.

To make the topping

1. Whip the cream, adding the powdered sugar and lemon zest as you go. Be careful not to overwhip.
2. Spread over the top of the torte.
3. Sprinkle the top with the remaining coconut.
4. Cut and serve.

ChefSecret:  A traditional cake is made with ingredients mainly consisting of sugar, eggs, butter and flour. A torte, however, calls for little to no flour, with ground nuts, graham crackers or breadcrumbs in its place. This change of ingredients causes the torte to be much heavier in both texture and taste.

Quip of the Day:  Do not mix up your tortes with your torts or you may find yourself in court defending a cake.
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.

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                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2023

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