Incidentally, I first made this torte for Shauna Ahern's gluten-free Thanksgiving recipe roundup. The best part about this torte is that it can be dressed up or down as the occasion calls. A light cake made with 4 basic ingredients - nuts (walnuts/pecans), eggs, sugar and spices makes for a fantastic snack with a cup of coffee. Topped with spice-roasted apples and pears and a salted pumpkin caramel sauce and barely sweetened whipped cream, it is an elegant end to any dinner party. Any gluten-free friends at the table will not be left out. The components are simple and can be made ahead of time; you can add or leave them out as you like. Assemble the cake when ready to serve, though a couple of hours ahead will not do much harm.

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