Macadamia Browned Butter Cherry Torte

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• 1/2 cup butter
• 3/4 cup all-purpose flour
• 1/2 cup firmly packed brown sugar
• 3/4 cup macadamia nuts or 3/4 cup almonds
• 1/2 teaspoon salt
• 6 egg whites
• 1/2 cup sugar
• 1/2 teaspoon vanilla
• 1/4 cup sliced almonds
• powdered sugar
• 1 (21 ounce) can cherry pie filling
• heavy whipping cream, whipped, sweetened, if desired

Recipe

• 1 heat oven to 375°f
• 2 butter and flour 8-inch square cake pan; set aside.
• 3 melt butter in small saucepan over medium-low heat.
• 4 cook, stirring constantly, until butter foams and turns a delicate golden color (5 to 10 minutes).
• 5 remove from heat; set aside.
• 6 place flour, brown sugar, macadamia nuts and salt in food processor fitted with metal blade or 5-cup blender container.
• 7 cover; process until nuts are very finely chopped (30 to 60 seconds).
• 8 beat egg whites in large bowl at high speed until foamy.
• 9 continue beating, gradually adding sugar, until glossy and stiff peaks form.
• 10 very gently stir nut mixture into egg whites (do not over stir).
• 11 very gently stir browned butter and vanilla into egg mixture (do not over stir).
• 12 spread batter into prepared pan.
• 13 sprinkle with sliced almonds.
• 14 bake for 35 to 40 minutes or until golden brown and toothpick inserted in center comes out clean.
• 15 cover with aluminum foil during the last 10 minutes of baking.
• 16 run knife along inside of pan.
• 17 cool 15 minutes (center will sink slightly upon cooling).
• 18 invert onto cooling rack.
• 19 invert again onto serving plate so torte is right-side up.
• 20 sprinkle with powdered sugar.
• 21 serve warm or cool with cherry pie filling and whipped cream, if desired.