Torte
By Yankee Magazine|Jun 16 2004|
Yield
1 pie
Ingredients
4 eggs
1 14-oz. can of sweetened condensed milk
7-ounces unsweetened coconut flakes
small handful of crystallized ginger
small handful of sugar
1 teaspoon of vanilla extract (if desired)
1 cup of ginger marmalade, for topping
Two apricots, cut into thin slices, for garnish.
Instructions
Preheat oven to 350°F. Grease and flour a 9-inch pie dish, preferably using butter.
In a blender, combine the eggs, condensed milk, coconut, sugar, and ginger until smooth. Pour into pie plate, and put into preheated oven. Bake until a toothpick inserted in the middle comes out clean, about 45 minutes. Allow to cool.
Once the pie is cool to the touch, unmold it. Cover the pie with ginger marmalade and slices of apricot.
Notes
You can substitute the dry ingredients with other nuts (coconut, pecans, walnuts, etc.). I’ve used pecans and covered the cake with dark chocolate. Also, I’ve used pinenuts, decorating the cake with white chocolate or pistachios with caramel-topping. Add one teaspoonful of vanilla, coconut, almond or other appropriate extract if desired.
