Nut torte

8 Servings

Ingredients

Quantity Ingredient
¾ cup Margarine
2¼ cup Sugar
Egg replacer (equivalent of 3 eggs)
3 tablespoons Fresh lemon juice
1 pinch Salt
2½ cup All-purpose flour
2½ teaspoon Baking powder
¾ cup Soy milk, plain or vanilla
2 cups Chopped walnuts or almonds
½ cup Vegan marzipan

Directions

Preheat the oven to 400 degrees F.

To prepare the dough, cream the margarine with ¾ cup sugar until fluffy. Add the egg replacer, lemon juice, and salt and mix well. Add the flour and baking powder, and mix until a soft dough is formed.

Place two-thirds of the dough on a sheet of plastic wrap. With a rolling pin, roll the dough into a circle about 11 inches in diameter. Invert the dough into a 9-inch springform pan. Peel the plastic wrap off the dough and press the dough into the bottom and up the sides of the pan. Trim the edges if needed. Roll the remaining dough into a circle about 9 inches in diameter and set aside. This will be used to top the torte.

To prepare the filling, stir 1 cup of the sugar in a large heavy saucepan over low heat until the sugar is dissolved. Increase the heat and boil the sugar unti it turns a caramel color. Add the soy milk (which will bubble vigorously) along with the nuts and the rest of the sugar. Cook over high heat, stirring constantly, for 5 minutes. Remove from the heat and beat the marzipan into the mixture.

When it is well mixed, pour it into the cake pan and put the rolled-out dough on top.

Bake the torte until golden brown, about 35 minutes. Cool completely before removing the springform. Serves 6 to 8

Preparation time: 40 minutes Baking time: 35 minutes From: The Compassionate Cook - by Ingrid Newkirk and PETA Typed for you by Karen Mintzias

Related recipes