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Holiday Torte With Maple Glaze

Courses: Dessert
Serves: 10 people

Recipe Ingredients

  Safflower oil and flour - for coating pan
1 cup 237mlPureed sweet potato - cooked and peeled
1/4 cup 59mlSafflower oil or melted butter
1 teaspoon 5mlVanilla extract
4   Eggs - separated
2/3 cup 157mlLight honey
1/4 teaspoon 1.3mlNutmeg
1/2 cup 31g / 1.1ozWhole-wheat pastry flour or
  Unbleached white flour
1 tablespoon 15mlBaking powder
1 teaspoon 5mlBaking soda
3/4 cup 177mlGround walnuts
1   Salt
  Grated rind of 1 orange
1/4 cup 82g / 2.9ozMaple syrup
  Walnut halves

Recipe Instructions

1. Preheat oven to 350F. Lightly oil and flour 2 1/2- to 3-quart bundt pan.

2. In a food processor or blender, puree sweet potato, the 1/4 cup safflower oil, vanilla, egg yolks, and honey until smooth. Set aside.

3. Sift together nutmeg, flour, baking powder, and baking soda. Stir in ground walnuts and salt. Combine with sweet potato mixture and stir briefly. Add orange rind.

4. Beat egg whites until stiff peaks form. Carefully fold into batter and pour into prepared bundt pan. Bake until a knife tip inserted in center comes out clean (about 40 minutes). Let cool for 10 minutes, then unmold.

5. In a small saucepan over high heat, boil maple syrup for 3 minutes. Pour over top of cooled cake. Decorate with walnut halves.

Makes 1 bundt cake.

Source:
the California Culinary Academy

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