Holiday Torte With Maple Glaze

Recipe Ingredients

		Safflower oil and flour - for coating pan
1 cup	237ml	Pureed sweet potato - cooked and peeled
1/4 cup	59ml	Safflower oil or melted butter
1 teaspoon	5ml	Vanilla extract
4		Eggs - separated
2/3 cup	157ml	Light honey
1/4 teaspoon	1.3ml	Nutmeg
1/2 cup	31g / 1.1oz	Whole-wheat pastry flour or
		Unbleached white flour
1 tablespoon	15ml	Baking powder
1 teaspoon	5ml	Baking soda
3/4 cup	177ml	Ground walnuts
1		Salt
		Grated rind of 1 orange
1/4 cup	82g / 2.9oz	Maple 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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