Ground Nut Torte

adapted from a Sunset Magazine recipe
by Kathy Lindenbaum

serves 12 or more for dessert

2 cups coarsely chopped and toasted pecans and macadamia nuts
5 eggs, separated
3/4 cup sugar
1 3/4 sticks butter
1 tablespoon vanilla
1 teaspoon almond extract
1/2 cup ground toast crumbs (zwieback crackers suggested)
powdered sugar, whole nuts and whipped cream for garnish

Preheat oven to 350 degrees.

In a food processor, whirl nuts until finely ground, but don't turn them into butter.

In a large bowl beat egg whites until foamy. Beat in 1/2 cup of sugar in small amounts until whites hold stiff peaks.

In another bowl, beat the butter and remaining sugar together until creamy. Beat in egg yolks and vanilla until fluffy. Mix in ground nuts and toast crumbs. Gently stir some egg white into the yolk mixture. Then fold in the remaining whites until blended.

Pour into a greased and floured 9-inch round pan - preferably with removable bottom and sides, or in a Teflon-coated pan. Smooth top of batter. Bake about 45 minutes - or until a wooden pick inserted in the center comes out clean or almost clean, and top springs back when gently touched. Let cool on a rack. Cake may deflate slightly.

Garnish with powdered sugar, whole nuts, and/or whipped cream. Though wonderfully rich on its own, you could add a sour crème fraîche sauce, raspberry sauce, chocolate sauce or caramel/toffee sauce.

You can use any combination of nuts or showcase one kind of nut like black walnuts.