Made with chopped cashews and graham cracker crumbs, complete with a dense mouthfeel reminiscent of carrot cake, this torte is spectacularly unique and one of my very favorites, especially for celebrating Easter and welcoming in spring.
The funny thing is I never knew exactly what made this dessert a torte — not when I tried it for the first time and not even once I began making it pretty much regularly over 15 years ago after having it at a gathering with my husband's family in Monteagle, Tenn.
