Plum hazelnut torte from Epicurious

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on September 18, 2019

    This is one of my favorite fall recipes. The lush flavor of the Italian prune plums contrasts perfectly with the flavors in the hazelnut cake layer below. It is quick to put together and makes a great dessert or could be served as a brunch dish too. It never lasts long at our house but will keep for a day or two. I have also made it using prunes I pitted, chopped and froze just to be able to make this cake all through the winter and while not quite as good as with fresh prunes it is still luscious. Here is a wonderful tip another Epicurious cook left in the notes on that site. To quickly drain the fruit pieces put them in your salad spinner and gently spin them. This is such a time and mess saver when making this recipe.

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