Coconut & "Nut" Macaroon Torte...and Kubb

Last night we had Rebecca, Hans, and Destiny over for dinner. Andrew and I really enjoy spending time with them. There is no drama and while we have many things in common, we have enough not in common that it's fun learning from each other. 


Speaking of learning from each other...We also learned a new yard game from Rebecca and Hans called Kubb.  It's a Swedish game with blocks you knock down with sticks and then you knock down the "King" in the middle.  I wasn't very good but it was a lot of fun.  We're hoping they can bring it to Dylan's birthday party.


Rebecca and I aren't really eating wheat so I wanted to try a new recipe for dessert. I made the Coconut & Almond Macaroon Torte recipe from Molly Katzen's Enchanted Broccoli Forest.  Of course I can never leave well enough alone though.  I decided because my other friend, Rebecca, had given me some pecan meal when I was down in Georgia that I would use that instead of the almonds.  I also didn't have chocolate chips so I used a couple Rice Dream chocolate bars for the topping.  Turned out well enough I'm telling you about it here today :)


Coconut & "Nut" Macaroon Torte


The Cake
6 eggs, separated and at room temperature
1/2 c packed light brown sugar
1/2 tsp salt
1 1/3 c finely ground almonds (or pecans)
1 c shredded coconut ( I use unsweetened)
1/2 tsp orange rind (I used almond extract)


The Filling and Topping
1/2 c raspberry jam
2 T butter (I used coconut oil)
1/4 c semisweet chocolate chips (I used two Rice Dream chocolate bars...probably quite a bit more than 1/4 c)
1 T cocoa
1 T powdered sugar (I didn't use this at all)
1/4 tsp orange rind (didn't use either)


Preheat oven to 350 degrees and butter the bottom of a 10-inch spring form pan.


Using an electric mixer, beat the egg whites until stiff in a large bowl.


In a different large bowl, without worrying about washing the beaters, beat the egg yolks, gradually adding brown sugar and salt.  When all is added, beat 2 minutes on high.


Stir the ground nuts and coconut into the yolk mixture.  Add the orange rind/extract.  Mix well.


Fold the egg whites into the mixture - carefully and quickly.  Transfer to the prepared pan.  Bake undisturbed for 30 minutes.  Cool the cake completely in the pan.


Once the cake is completely cool, remove from the pan, and cut in half, using a serrated knife and a gentle sawing motion.  Spread the bottom half with the raspberry jam.  Replace the top half.


In a pan on low heat, met together the butter (coconut oil) and chocolate chips.  Stir in the cocoa and powdered sugar and orange rind (if using).  Spread this mixture, while still warm, across the top.  Put in the refrigerator to firm up.  


Tastes great served on a warm summer evening, on the deck, with decaf hazelnut coffee!