This is my take on one of those scrumptious Austro-Hungarian tortes. It is literally made in minutes in a food processor -- it looks professional but is so easy and quick. (I give metric measurements in brackets, as most countries use metric measures and weights. The metric weights are more accurate than the American weights, but the difference is so small it won't matter).
- 6 tablespoons cake flour (90 ml)
- 1 cup superfine sugar (250 ml caster sugar)
- 4 eggs, extra-large
- 1⁄2 teaspoon salt
- 2 1⁄4 ounces butter (60 g)
- 1 teaspoon baking powder (5 ml)
- 2 teaspoons vanilla essence (10 ml)
- 5 ounces walnuts, broken (150 g)
- 1 1⁄2 ounces butter (40 g)
- 3 ounces chocolate, dark, broken up (80 g)
- 1⁄2 cup apricot jam (smooth jam, not wholefruit jam, softened or warmed slightly)
- flaked almonds, for sprinkling (optional)
- Preheat oven to 350 deg C/180 deg F.
- Grease a loose-bottomed springform cake tin. If liked, sprinkle the greased sides with fine almonds. (You can also line the tin with baking paper, also the bottom, as the newest baking paper is non-stick).
- Place all the ingredients for the tart in a food processor, and process for 1 - 2 minutes until the walnuts are very finely chopped and the mixture is smooth.
- Pour this runny batter into the prepared tin, and tap the tin lightly to flatten the batter and remove air bubbles.
- Bake for about 35 minutes. A skewer inserted into the centre should come out clean.
- Cool the cake slightly, then remove the sides of the springform tin, leaving the cake on the base. Let cool down more.
- To make the topping: put the butter and broken-up chocolate into a small pot over gentle heat (do NOT boil). Stir to warm and melt the chocolate into the butter.
- Spread the softened or warmed apricot jam over the tart, and swirl the chocolate ganache over the jam.
- If you want, round off with flaked or nibbed almonds.