Holiday torte with maple glaze

10 Servings

Ingredients

Quantity Ingredient
Safflower oil and flour --
For coating pan
1 cup Pureed sweet potato --
Cooked and peeled
¼ cup Safflower oil or melted
Butter
1 teaspoon Vanilla extract
4 Eggs -- separated
⅔ cup Light honey
¼ teaspoon Nutmeg
½ cup Whole-wheat pastry flour or
Unbleached white flour
1 tablespoon Baking powder
1 teaspoon Baking soda
¾ cup Ground walnuts
1 pinch Salt
Grated rind of 1 orange
¼ cup Maple syrup
Walnut halves

Directions

1. Preheat oven to 350 degrees F. Lightly oil and flour 2½- to 3-quart bundt pan.

2. In a food processor or blender, puree sweet potato, the ¼ 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.

Recipe By : the California Culinary Academy File

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