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Seville and Hazelnut Torte with Honey-Orange Syrup
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A deliciously light sponge, in which finely ground nuts replace the usual wheat flour. If you grind your own nuts, toast them in the preheated oven first - 20 minutes should do the trick - and roll in a clean cloth to remove the skins before grinding. Alternatively, you can use ready-ground almonds for ease.
Serves: 4 - 6
This recipe was first published in December 1999.