Thursday, September 20, 2012
Cinnamon Apple Walnut Torte
Me like some of the members of The Home Bakers ( THB ) too got a little confused with the word 'torte' here. All along, torte is something like a layered cake to me but now after baking this, i understand that a torte can also be something like what you see in the picture, that's made with very little flour. Something like a cross between a pudding and a crisp if you ask me. If you enjoy eating crisps, i think you will like this too. Packed with lots of nuts and apples and the addition of cinnamon really warms up the flavour of the whole torte here. I also put in some almond slices besides walnuts for more more crunchiness. The author suggested we can top it with yogurt for a morning treat or ice cream as a lovely dessert, i couldnt resist too putting that scoop of ice cream there to eat with this torte. My breakfast. Nobody says eating ice cream for breakfast is a crime, right?
This is our 9th bake from the book, Coffee Cakes by Lou Seibert Pappas and we have 51 more recipes to go before completing the whole book! whooh! wonder if i still be blogging by then.. :D For full recipe, please visit Jasline's blog, the host for this bake and to view the group baking, click here
This is half of the recipe made in 0.6 ltr baking dish
1/4 cup brown sugar
1/2 tsp vanilla extract
1/8 cup flour
pinch of salt
1 tsps ground cinnamon
2 oz chopped walnuts
2 green apples, peeled, cored and diced
handful of dried cranberries
handful of sliced almonds
1/2 tbsp sugar
1.Preheat the oven to 177C. Butter your baking dish.
2. In a large bowl, beat eggs until frothy and beat in brown sugar and vanilla until light.
3.In another bowl, sir the flour, salt and 1/2 tsp cinnamon to blend. Stir the flour mixture into the egg mixture.
4.Reserve a handful of walnuts for the topping. Mix the remaining nuts, apples and cranberries into the batter, spread into the prepared pan.
5.In a small bowl, mix the 1/2tbsp sugar and the remaining 1/2 tsp of cinnamon, the reserved walnuts and sliced almonds and scatter evenly over the batter. Bake for 25 mins or until the cake is set and golden brown. Let cool slightly and serve warm.