MAPLE-WALNUT ESPRESSO TORTE
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- Bring all ingredients to boil in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Boil until syrup thickens slightly and is reduced to 1 generous cup, about 5 minutes. Set aside.
- Preheat oven to 325°F. Lightly oil inside of 8-inch springform pan. Line bottom with parchment paper. Blend 2 cups walnuts and matzo meal in processor until nuts are finely ground. Using electric mixer, beat eggs, maple syrup, sugar, and salt in large bowl at high speed 5 minutes. Add espresso, lemon peel, and cardamom and beat until beginning to thicken, about 5 minutes longer. Gently fold in nut mixture in 4 additions. Pour batter into prepared pan.
- Bake torte until brown on top and tester inserted into center comes out clean, about 40 minutes. Transfer torte to rack. Spoon 4 tablespoons syrup over hot torte. Decorate top with walnut halves. Cool completely in pan on rack. (Can be made 1 day ahead. Cover remaining syrup and torte separately and let stand at room temperature.)
- Cut around pan sides to loosen torte. Remove pan sides. Cut torte into wedges. Serve with remaining syrup and whipped topping, if desired.
- *Kosher-for-Passover nondairy topping mix is usually available in the frozen foods section of kosher markets and some supermarkets. Prepare it according to directions on the label.
MAPLE WALNUT CAKE
This maple-flavored cake with candied walnuts honors beloved my grandpa, who made maple syrup when I was a child. This cake honors his memory and has proven to be a favorite with family and friends throughout the years. -Lori Fee, Middlesex, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 21
Steps:
- Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in maple flavoring. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating after each addition., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 11-13 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For candied walnuts, in a large skillet, melt butter over medium heat; saute walnuts until toasted, about 5 minutes. Stir in maple syrup and salt; cook and stir 1 minute. Spread onto foil; cool completely., For frosting, beat butter until creamy. Beat in maple flavoring and salt. Gradually beat in confectioners' sugar and enough cream to reach desired consistency., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Sprinkle with 1/2 cup candied walnuts and drizzle with 1 tablespoon maple syrup. Repeat layers., Top with remaining layer. Frost top and sides of cake. Top with remaining walnuts and syrup.
Nutrition Facts : Calories 653 calories, Fat 38g fat (20g saturated fat), Cholesterol 116mg cholesterol, Sodium 275mg sodium, Carbohydrate 75g carbohydrate (61g sugars, Fiber 1g fiber), Protein 5g protein.
MAPLE WALNUT CRISPS
If you like maple, you'll love these dainty, sweet-and-salty crackers full of buttery, nutty flavor. If not, Mary suggests substituting corn syrup for maple syrup and vanilla extract for the maple flavoring. Either way, these snacks make a yummy, low-cost gift for neighbors and relatives! Mary Shivers - Ada, OK
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 44 crisps.
Number Of Ingredients 8
Steps:
- Place crackers in a single layer in a parchment-lined 15x10x1-in. baking pan. Set aside., In a small heavy saucepan, melt butter over medium heat. Stir in brown sugar and syrup. Bring to a boil; cook and stir for 3-4 minutes or until sugar is dissolved. Stir in remaining ingredients. Spread evenly over crackers., Bake at 350° for 10-12 minutes or until top appears dry. Cool completely on a wire rack. Break into pieces. Store in an airtight container.
Nutrition Facts : Calories 104 calories, Fat 8g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 47mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
WALNUT MAPLE TORTE WITH MAPLE MERINGUE FROSTING
Categories Cake Coffee Cheese Dairy Egg Nut Dessert Bake Spring Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 1 torte
Number Of Ingredients 16
Steps:
- Make cake layers:
- Preheat oven to 350° F. and butter and flour two 8-inch round cake pans, knocking out excess flour.
- On a baking sheet toast walnuts in middle of oven until 1 shade darker, about 8 minutes, and cool. In a food processor grind walnuts fine.
- Into a bowl sift together flour, baking powder, and a pinch salt. In a small cup stir together espresso powder and water. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy and add eggs, 1 at a time, beating well after each addition. Beat in flour mixture, espresso, walnuts, and oil until just combined.
- Spoon batter into cake pans, smoothing tops, and bake in middle of oven about 25 minutes, or until pale golden and a tester comes out clean. Cool cake layers in pans on a rack 15 minutes. Run a thin knife around edges of pans and invert cake layers onto rack to cool completely.
- In a small bowl beat together cream cheese and 2 tablespoons maple syrup until smooth.
- Assemble torte:
- Arrange 1 cake layer on an ovenproof serving plate and with a pastry brush gently brush top with 1 1/2 tablespoons maple syrup. Spread cream cheese mixture evenly onto layer and top with remaining layer. Brush top of torte with remaining 1 1/2 tablespoons maple syrup. Torte may be prepared up to this point 2 days ahead and chilled, covered. Bring torte to room temperature before proceeding.
- Make frosting:
- Let whites stand at room temperature 1 hour. In a 1-quart heavy saucepan bring maple syrup to a boil over moderate heat and simmer until a candy thermometer registers 235° F. (be careful it doesn―t bubble over).
- While maple syrup is simmering, in bowl of a standing electric mixer beat whites with cream of tartar and a pinch salt until they just hold stiff peaks. Add hot maple syrup in a stream, beating until meringue is thickened and glossy, 1 to 2 minutes.
- Preheat broiler.
- Immediately frost torte with a narrow metal spatula, mounding extra meringue on top and drawing it up with a fork to form peaks (see photograph, page 111). Broil torte about 4 inches from heat until tops of peaks are pale golden, about 30 seconds. Let torte stand at room temperature 15 minutes before serving.
MAPLE-WALNUT STREUSEL COFFEE CAKE
From my mother's collection--she is a fabulous baker and cook. Everyone who samples her cake wants the recipe--here it is! A heavy, rich pound-type cake that is also good toasted and slathered with butter.
Provided by JamesDeansGirl
Categories Breads
Time 1h40m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325*F.
- Lightly grease 10" tube pan.
- STREUSEL: In a medium bowl, combine the brown sugar, flour, butter, and cinnamon with a fork until crumbly.
- Stir in the walnuts.
- POUNDCAKE: Using an electric mixer on high speed, cream together the butter, pancake syrup, brown sugar, vanilla, baking powder, baking soda, and salt in a large bowl until well blended (the mixture will look curdled).
- Add the eggs, one at a time, blending well after each addition (the mixture will still look curdled).
- With the mixer on low speed, gradually add the flour, beating just until blended and smooth.
- Spoon 1/2 the batter into the prepared pan; sprinkle with 1/2 the streusel.
- Cover with remaining batter and streusel.
- Bake for 75-85 minutes, or until a toothpick inserted in the center comes out with moist crumbs clinging to it.
- Cool in pan on a wire rack for 15 minutes; loosen edges of cake from sides of pan.
- Carefully invert onto a wire rack; cool completely.
- Store wrapped airtight at room temperature for up to 3 days.
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