Saturday, July 4, 2009

Torte reform

And here's the (most certainly not vegan) almond torte I made, to go with the truffles and the fruit platter I did for tonight's July 4th dessert and wine party...
This recipe is foolproof yet refined (also from the Natural Gourmet):

- 3 cups blanched almonds
- 6 eggs
- 1 cup maple syrup
- 2 teaspoons almond extract

1. Preheat oven to 350 deg. F.
2. Powder almonds in food processor. Add eggs, maple syrup, and almond extract and continue processing until smooth.
3. Oil and flour an 8-1/2" spring form pan. Pour batter into pan.
4. Bake for 30 minutes. Top should be firm to the touch and golden brown.

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