3/4 cup margarine
2 1/4 cup sugar
1 egg replacer - (equivalent of 3 egg, s)
3 tbsp fresh lemon juice
1 pinch salt
2 1/2 cup all-purpose flour
2 1/2 tsp baking powder
3/4 cup soy milk, plain or vanilla
2 cup chopped walnuts or almonds
1/2 cup vegan marzipan
A Recipe for
Nut Torte
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
Herb Tip |
This Recipe for Nut Torte is one of thousands in the Recipes-to-go Dessert Cookbook.
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
If you enjoy this Nut Torte Recipe - you should enjoy the recipe collections you can find on the websites below:
Food Tip |
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
This is a recipe for Nut Torte from the recipe cookbook of Recipes-to-go (Dessert)
Chowder breathes reassurance. It steams consolation. |
| Clementine Paddleford |
My favorite animal is steak. |
| Fran Lebowitz |
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
| Luciano Pavarotti and William Wright, Pavarotti, My Own Story |
Food Tip |
I will not eat oysters. I want my food dead. Not sick--not wounded--dead. |
| Woody Allen |
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
| Lisa Claymen |
Preheat the oven to 400 degrees F.
To prepare the dough, cream the margarine with 3/4 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
Serves: 8
Nut Torte Recipe brought to you by Recipes To-Go