Gujarati Huguenot Torte

Ingredients

The Gujarati Huguenot Torte differs from the original American version by incorporating Gujarati flavors and ingredients. The use of ground almonds and coconut adds a unique texture and taste to the torte. Additionally, the inclusion of cardamom and saffron infuses the dessert with the aromatic spices commonly found in Gujarati cuisine. The final touch of pistachios and rosewater syrup enhances the overall flavor profile, giving it a distinctly Gujarati twist. We alse have the original recipe for Huguenot Torte, so you can check it out.

• 2 cups (240g) ground almonds 2 cups (240g) ground almonds
• 1 cup (90g) desiccated coconut 1 cup (90g) desiccated coconut
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1/2 cup (120ml) ghee (clarified butter) 1/2 cup (120ml) ghee (clarified butter)
• 4 eggs 4 eggs
• 1 teaspoon cardamom powder 1 teaspoon cardamom powder
• 1/4 teaspoon saffron strands 1/4 teaspoon saffron strands
• 1/4 cup (30g) chopped pistachios 1/4 cup (30g) chopped pistachios
• 1 tablespoon rosewater 1 tablespoon rosewater

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 8g
• Carbohydrates (total, sugars): 26g, 20g
• Protein: 8g
• Fiber: 4g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a mixing bowl, combine the ground almonds, desiccated coconut, sugar, ghee, eggs, cardamom powder, and saffron strands. Mix well until all the ingredients are thoroughly combined.
3. 3.
   Grease a round cake pan and pour the batter into it.
4. 4.
   Bake in the preheated oven for 40-45 minutes, or until the torte is golden brown and a toothpick inserted into the center comes out clean.
5. 5.
   Remove the torte from the oven and let it cool completely.
6. 6.
   In a small saucepan, heat the rosewater over low heat until warm.
7. 7.
   Drizzle the warm rosewater syrup over the cooled torte.
8. 8.
   Sprinkle the chopped pistachios on top for garnish.
9. 9.
   Slice and serve the Gujarati Huguenot Torte.

Treat your ingredients with care...

• Almonds — Make sure to use ground almonds for the torte to achieve the desired texture. If you can't find ground almonds, you can grind whole almonds in a food processor until finely ground.
• Saffron strands — To enhance the flavor and aroma of saffron, soak the strands in a tablespoon of warm milk for 10 minutes before adding them to the batter.

Tips & Tricks

• For a more pronounced coconut flavor, toast the desiccated coconut in a dry pan over medium heat until golden brown before adding it to the batter.
• If you prefer a sweeter torte, you can increase the amount of sugar to 1 1/2 cups.
• Serve the Gujarati Huguenot Torte with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
• Store any leftovers in an airtight container at room temperature for up to 3 days.
• This torte can be made ahead of time and refrigerated. Allow it to come to room temperature before serving.

Serving advice

Serve the Gujarati Huguenot Torte as a dessert after a traditional Gujarati meal. It pairs well with a cup of masala chai or a refreshing glass of rose sherbet.

Presentation advice

To enhance the presentation of the Gujarati Huguenot Torte, dust the top with a sprinkle of powdered sugar before adding the pistachios. You can also garnish the serving plate with rose petals for an elegant touch.