CRUST:
- 1/2 cup medium-ground hazelnuts
- 1/2 cup medium ground toasted almonds
- 3 1/2 tblsp pastry flour
- 2 1/2 tblsp granulated sugar
- 1/3 cup unsalted butter, cut into bits
FILLING:
- 1 cup plus 2 1/2 tblsp light brown sugar, packed
- 2 whole eggs plus 1 egg yolk
- 1/2 tsp baking powder
- 2 cups coarsely chopped walnuts
- 1 cup shredded, sweetened coconut
- 1/2 cup all-purpose flour
- Confectioners' sugar for dusting (optional)
Preheat the oven to 350 degrees.
Make the crust.
Mix the hazelnuts, almonds, flour, sugar
and butter in a mixer until just combined but slightly crumbly.
Press into a 2-inch deep 8-inch round cake pan, going about
one-half up the side of the pan.
Make the filling.
Place the brown sugar, egg and egg yolk, and baking powder
in a mixer 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. Can be served with whipped cream.
This recipe was graciously submitted by one of our members
to share with the club. It is submitted as is, and has not been
pretested except by the experience of the submitter. It has been
served at one time or another at one of our Reston Garden Club events
and found to be delicious. We hope you enjoy it.
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