Holiday torte with maple glaze
10 Servings
| 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 | ||
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