Apple Walnut Torte Recipe

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Ingredients:

Serving

1 cup unsalted butter, well softened, divided
1 1/2 cups sugar, divided
2 lbs tart apples, peeled, cored , and halved lengthwise ( granny smith , northern spy , or greening)
3/4 tsp salt, divided
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp ground allspice
1/2 tsp cinnamon
1/4 tsp nutmeg, grated
1 1/2 cups walnuts, coarsely chopped, toasted , and cooled completely (5 oz)
2 large eggs
1 tsp pure vanilla extract
1/4 tsp almond extract
3 tbsp apple jelly

Directions:

Preheat oven to 350°F with rack in middle.
Butter pan and fit a round of parchment paper in bottom. Butter parchment, then flour pan.
Spread 1/2 stick butter thickly on bottom of a 12-inch heavy skillet and sprinkle 1/2 cup sugar evenly over butter. Arrange apples, cut sides down, over sugar and sprinkle with 1/4 teaspoon salt. Cook over medium heat, turning apples occasionally, until sugar is caramelized and apples are tender and golden brown, 15 to 20 minutes.
Arrange apples, cut sides down, in concentric circles in bottom of cake pan, then pour over any caramel from skillet.
Whisk together flour, baking powder, baking soda, allspice, cinnamon, nutmeg, and remaining 1/2 teaspoon salt.
Pulse walnuts with remaining cup sugar in a food processor until finely ground.
Beat remaining 1 1/2 sticks butter in a bowl with an electric mixer until creamy, about 3 minutes. Add walnut sugar and beat until just combined. Add eggs 1 at a time, beating well after each addition, then beat in extracts. At low speed, mix in flour mixture until just combined (batter will be thick).
Dollop batter over apples and spread evenly. Bake until torte just begins to pull away from side of pan and a wooden pick inserted in center comes out clean, 45 to 50 minutes. Cool torte in pan on a rack 30 minutes. Put rack over torte, then invert torte onto rack.
Melt apple jelly in a small heavy saucepan over low heat, stirring. Brush apples generously with jelly, then cool torte completely, 1 to 1 1/2 hours.
Cooks' note: Torte is best the day it is baked but can be made 1 day ahead and kept, covered with foil or in an airtight container, at room temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1740.41 Kcal (7287 kJ)
Calories from fat	935.48 Kcal
		% Daily Value*
Total Fat	103.94g	160%
Cholesterol	215.01mg	72%
Sodium	1360.34mg	57%
Potassium	608.83mg	13%
Total Carbs	184.07g	61%
Sugars	87.65g	351%
Dietary Fiber	6.47g	26%
Protein	23.86g	48%
Vitamin C	3.1mg	5%
Vitamin A	0.6mg	19%
Iron	2.2mg	12%
Calcium	166.8mg	17%

Amount Per 100 g
Calories	383.95 Kcal (1608 kJ)
Calories from fat	206.38 Kcal
		% Daily Value*
Total Fat	22.93g	160%
Cholesterol	47.43mg	72%
Sodium	300.1mg	57%
Potassium	134.31mg	13%
Total Carbs	40.61g	61%
Sugars	19.34g	351%
Dietary Fiber	1.43g	26%
Protein	5.26g	48%
Vitamin C	0.7mg	5%
Vitamin A	0.1mg	19%
Iron	0.5mg	12%
Calcium	36.8mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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