My creation inspired by my hazle nut torte. I often made this for special events. It is often easier to get almonds or ground almonds than to get hazelnuts

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INGREDIENTS

3 cups almonds ; ground (1/2 pound)
1/2 teaspoon cardamom ; ground
1/2 cup flour ; sifted
1/2 teaspoon cocoa
6 large Eggs ; separated
1 cup sugar ; divided into 2, 1/2 portions
1 teaspoon orange zest ; finely chopped
1 teaspoon orange liqueur
1/2 teaspoon Vanilla extract
1 pint heavy cream
2 tablespoons sugar ; or to taste
1 tablespoon cocoa ; to taste and for dusting

Servings

INSTRUCTIONS

Prepare 2 or 3 9" cake pans by lining the bottoms with parchment, and greasing and flouring the pans.

Combine the ground nuts, the cocoa powder, flour and cardamom. Set aside

In a clean mixing bowl, combine the egg yolks, sugar, orange zest, and orange liqueur. Beat until light and lemon yellow. Gently fold in the dry ingredients and set aside.

In a very clean and oil free bowl combine the remaining 1/2 c sugar, and the egg whites. Beat until it forms stiff but not dry peaks.

Temper the egg yolk mixture with about 1/3 of the egg whites then gently fold the mixture into the remaining egg whites until just combined.

Bake the layers at 350° for 25-30 mins. (golden) Cool the layers on a rack. If using only two pans, split the layers in half.

Brush the cut side of the layers with melted orange marmalade thinned slightly with water.

Whip the cream with the sugar and cocoa powder. It should be lightly sweet, and just tasting of chocolate. Layer with the whipped cream, dusting the top layers cream with cocoa power.

NOTES

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Cardamon Almond Torte

3 cups almonds  ground (1/2 pound)
1/2 teaspoon cardamom  ground
1/2 cup flour sifted
1/2 teaspoon cocoa 
6 large Eggs separated
1 cup sugar divided into 2, 1/2 portions
1 teaspoon orange zest finely chopped
1 teaspoon orange liqueur 
1/2 teaspoon Vanilla extract 
1 pint heavy cream 
2 tablespoons sugar or to taste
1 tablespoon cocoa to taste and for dusting

Prepare 2 or 3 9" cake pans by lining the bottoms with parchment, and greasing and flouring the pans.

Combine the ground nuts, the cocoa powder, flour and cardamom. Set aside

In a clean mixing bowl, combine the egg yolks, sugar, orange zest, and orange liqueur. Beat until light and lemon yellow. Gently fold in the dry ingredients and set aside.

In a very clean and oil free bowl combine the remaining 1/2 c sugar, and the egg whites. Beat until it forms stiff but not dry peaks. 
Temper the egg yolk mixture with about 1/3 of the egg whites then gently fold the mixture into the remaining egg whites until just combined.

Bake the layers at 350° for 25-30 mins. (golden) Cool the layers on a rack. If using only two pans, split the layers in half.

Brush the cut side of the layers with melted orange marmalade thinned slightly with water.

Whip the cream with the sugar and cocoa powder. It should be lightly sweet, and just tasting of chocolate. Layer with the whipped cream, dusting the top layers cream with cocoa power.

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Nutrition

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Serving Size: 1 Serving (131g)
Recipe Makes: 12 Servings

Calories: 332
Calories from Fat: 229 (69%)

Amt Per Serving		% DV

	Total Fat 25.4g	34 %
	Saturated Fat 7.4g	37 %
	Monounsaturated Fat 11.9g
	Polyunsanturated Fat 4g
Cholesterol 293.7mg		90 %
Sodium 98.8mg		3 %
Potassium 290.2mg		8 %
Total Carbohydrate 15.5g		5 %
	Dietary Fiber 3.4g	13 %
	Sugars, other 12.1g
Protein 13.5g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 332

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