Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Medium-ground hazel nuts

  2. 1/2 cup 46g / 1.6oz Medium-ground toasted almonds

  3. 3 1/2 tablespoons 52ml Pastry flour

  4. 2 1/2 tablespoons 37ml Granulated sugar

  5. 1/3 cup 65g / 2 1/3oz Unsalted butter Filling

  6. 1 cup 160g / 5.6oz Packed light brown sugar - plus

  7. 2 1/2 tablespoons 37ml Packed light brown sugar

  8. 2 Eggs - plus

  9. 1 Egg yolk

  10. 1/2 teaspoon 2 1/2ml Baking powder

  11. 1 3/4 cups 255g / 9oz Coarsely chopped walnuts

  12. 1 cup 93g / 3 1/3oz Shredded - sweetened coconut

  13. 1/2 cup 31g / 1.1oz All-purpose flour Confectioners' sugar for dusting - optional

  14. 1 Creme anglaise -see note (or whipped cream)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Crème Anglaise" recipe which is included in this collection. Preheat the oven to 350F. Make the crust. Mix the hazelnuts, almonds, flour, sugar, and butter with a paddle in a mixer until just combined but slightly crumbly. Press into a 2-inch deep 8-inch-round cake pan, going about one-third up the side of the pan. Make the filling. Place the brown sugar, eggs and egg yolk, and baking powder in a mixer with paddle and blend. Mix in remaining ingredients and pour into prepared crust. Bake 50 minutes, until golden but soft and caramelly in the middle. Allow to cool and set in the pan for about 15 minutes before inverting onto the serving plate. Dust with confectioners' sugar if desired and serve with Crème Anglaise or whipped cream. This recipe serves 8 to 10.


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