Last night, I finally got into the kitchen after a long respite away. In addition to being too busy to spend hours slaving over my KitchenAid and my Cuisinart, it's been too damn hot to run the oven.
When I got home from work, I got to work on a nut torte. The basic construction was a base of homemade shortbread, a layer of jam and then a fluffy almond bread on top. It took a good long time to make each of the pieces of the puzzle, and I finished up just after midnight. The end result was worth the baking battle though. It's dense, moist and mildly sweet. I had some for breakfast...as did most of my coworkers. It was lovely with a cup of coffee. The only concern I have that in addition to the 2 sticks of butter and 8 eggs - the finished product is made in a 9"x13" pan. That is a lot of damn food.
I went ahead and brought some in to work, stuck some in the frig and some in the freezer. I told my mom that I'd save her some for when she comes to visit in a few weeks.
And here's breakfast: