Name: Pinenut Izarra Torte
Ingredients: 1 Orange; (small); 1 Lemon; (small); 2 tb Izarra; (a liqueur from the; ; Basque Region of; ; Spain); 4 tb Olive Oil; 55 g Pinenuts; 3 Free Range Eggs; 110 g Caster Sugar; 110 g Plain Flour; 1 tb Icing Sugar; (level); Double Cream to serve; (optional); Olive Oil and Plain Flour for dusting; 2 tb Lemon Curd; 1 tb Lemon Juice; (1 to 2); 4 tb Double Cream

1. Jesus himself testified to his coming resurrection from the dead (Mk. 8:31; cf. Mt. 17:22, Lk. 9:22). 2. The tomb was empty on Easter (Luke 24:3). 3. The disciples were almost immediately transformed from men who were hopeless and fearful after the crucifixion (Lk. 24:21; Jn. 20:19) into men who were confident and bold witnesses of the resurrection (Ac. 2:24; 3:15; 4:2). 4. Paul claimed that, not only had he seen the risen Christ, but that 500 others had seen him also, and many were still alive when he made this public claim (1 Cor. 15:6). 5. The sheer existence of a thriving, empire-conquering early Christian church supports the truth of the resurrection claim. 6. The Apostle Paul’s conversion supports the truth of the resurrection (Ac. 9). 7. The New Testament witnesses do not bear the stamp of dupes or deceivers. 8. There is a self-authenticating glory in the gospel of Christ’s death and resurrection as narrated by the biblical witnesses (Jn. 16:13).

John Piper

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Dairy	Basque	Dessert, Here’s one , Earlier2	4	servings

INGREDIENTS

1		Orange; (small)
1		Lemon; (small)
2	tb	Izarra; (a liqueur from the
		; Basque Region of
		; Spain)
4	tb	Olive Oil
55	g	Pinenuts
3		Free Range Eggs
110	g	Caster Sugar
110	g	Plain Flour
1	tb	Icing Sugar; (level)
		Double Cream to serve; (optional)
		Olive Oil and Plain Flour for dusting
2	tb	Lemon Curd
1	tb	Lemon Juice; (1 to 2)
4	tb	Double Cream

INSTRUCTIONS

TORTE
LEMON SAUCE
1. Brush a 20.5cm base measurement, spring release or a loose base cake tin
with oil then dust with flour, shaking off any excess.
2. Grate the zest from the orange and lemon. Mix together the Izarra and
olive oil. Roughly chop the pinenuts.
3. Set an electric whisk to its fastest speed and whisk together the eggs
and the sugar for about 6 minutes or until pale and thick. Set the whisk to
its lowest speed. Add the orange and lemon zest and the sieved flour and
whisk until just combined. Using a spatula or large metal spoon gently fold
in the Izarra and the oil.
4. Pour into a prepared tin, bake at Gas mark 2 / 150ºc / 300ºf for 20
minutes. Remove from the oven and quickly sprinkle with pinenuts, pushing
them gently into the top. Dust with the icing sugar and return to the oven
for another 10 minutes or until a skewer inserted into the centre of the
cake comes out clean.
5. Allow the torte to cool for 10 minutes and then flash under a hot grill
for 1 minutes or until the sugar begins to caramelise and the nuts turn
golden brown. Remove the base and serve warm or cold with cream and lemon
sauce.
6. To make the Lemon Sauce , place all the ingredients in a heavy-bottomed
pan , then heat gently stirring all the time until smooth and well blended.
7. Garnish with fresh mint leaves.
Converted by MC_Buster.
NOTES : Chef:Jean Davies
Converted by MM_Buster v2.0l.

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