This is a spectacular 3-layer walnut torte, about 4 inches tall, filled and frosted with mocha whipped cream. The tender, not too sweet, cake layers–given their structure and flavor from ground walnuts and fresh bread crumbs–are leavened only by beaten eggs.
with Greg Patent, Award Winning Cookbook Author
I was given a version of this recipe by Sherry Strange, a cook who attended one of my food processor classes many years ago. She told me it was a specialty of the Jared Coffin House, a historic inn in Nantucket, and asked me if I would adapt it for the food processor. I told her I’d give it a try and after several attempts I succeeded.