M-J’s Low-Carb Walnut Tart

Wonderful Walnut Torte

Original Recipe and Photo Copyright M-J de Mesterton, 2006

 

Low-Carbohydrate

Walnut Torte

6 Egg whites, brought to room temperature and whipped until stiff (add a sprinkling of salt to accelerate action; also, egg whites stiffen more swiftly in a copper bowl)

One cup of walnuts, shelled and ground (I grind them in a blender on “pulse” setting)

 

Two tablespoons of flour  (wheat, white or soy)

One tablespoon of butter, softened (substitute one tablespoon of coconut oil if desired)

 

One-fourth cup of heavy dairy cream or sour cream

One teaspoon of aluminum-free baking powder (in the absence of this, use a teaspoon of bicarbonate of soda

One half-teaspoon of Himalayan (or regular) Salt (see my health page for the most economical source)

Ten packets of Splenda sugar-substitute

One tablespoon of vanilla 

One tablespoon of dark corn syrup or treacle. In the absence of this, use a tbs. of brown sugar.

Fold ingredients together to create a batter, being careful not to overwork it.

Grease a pie-pan with manteca, shortening, lard or butter. Pre-heat oven to moderate high (350*F or its equivalent). Pour batter into pan, and bake for about thirty minutes. Cake will have turned from a pale batter to a warm medium brown. This torte is excellent with coffee as-is, or topped with whipped cream for dessert. TIP:You can serve pieces of this cake to guests who love sweets. Just pierce the cake and pour maple syrup over it. Then what you will have is a maple-walnut torte.

You can convert my recipe into a “low-fat, high-sugar” torte by eliminating the Splenda and adding instead one cup of sugar (if you like, you can use brown sugar and skip the treacle) and one tablespoon of flour. Omit the cream and one tablespoon of butter. Walnut torte is high in protein and omega-3 fatty acids, which are beneficial to your health.
Copyright M-J de Mesterton,  June 2007

Photo Copyright M-J de Mesterton 2006 

>M-J’s Low-Carb Walnut Tart

>

Wonderful Walnut Torte

Original Recipe and Photo Copyright M-J de Mesterton, 2006

 

Low-Carbohydrate

Walnut Torte

6 Egg whites, brought to room temperature and whipped until stiff (add a sprinkling of salt to accelerate action; also, egg whites stiffen more swiftly in a copper bowl)

One cup of walnuts, shelled and ground (I grind them in a blender on “pulse” setting)

 

Two tablespoons of flour  (wheat, white or soy)

One tablespoon of butter, softened (substitute one tablespoon of coconut oil if desired)

 

One-fourth cup of heavy dairy cream or sour cream

One teaspoon of aluminum-free baking powder (in the absence of this, use a teaspoon of bicarbonate of soda

One half-teaspoon of Himalayan (or regular) Salt (see my health page for the most economical source)

Ten packets of Splenda sugar-substitute

One tablespoon of vanilla 

One tablespoon of dark corn syrup or treacle. In the absence of this, use a tbs. of brown sugar.

Fold ingredients together to create a batter, being careful not to overwork it.

Grease a pie-pan with manteca, shortening, lard or butter. Pre-heat oven to moderate high (350*F or its equivalent). Pour batter into pan, and bake for about thirty minutes. Cake will have turned from a pale batter to a warm medium brown. This torte is excellent with coffee as-is, or topped with whipped cream for dessert. TIP:You can serve pieces of this cake to guests who love sweets. Just pierce the cake and pour maple syrup over it. Then what you will have is a maple-walnut torte.

You can convert my recipe into a “low-fat, high-sugar” torte by eliminating the Splenda and adding instead one cup of sugar (if you like, you can use brown sugar and skip the treacle) and one tablespoon of flour. Omit the cream and one tablespoon of butter. Walnut torte is high in protein and omega-3 fatty acids, which are beneficial to your health.
Copyright M-J de Mesterton,  June 2007

Photo Copyright M-J de Mesterton 2006 

Courtesy of M-J de Mesterton

>M-J’s Low-Carb Walnut Tart

>

Wonderful Walnut Torte

Original Recipe and Photo Copyright M-J de Mesterton, 2006

 

Low-Carbohydrate

Walnut Torte

6 Egg whites, brought to room temperature and whipped until stiff (add a sprinkling of salt to accelerate action; also, egg whites stiffen more swiftly in a copper bowl)

One cup of walnuts, shelled and ground (I grind them in a blender on “pulse” setting)

 

Two tablespoons of flour  (wheat, white or soy)

One tablespoon of butter, softened (substitute one tablespoon of coconut oil if desired)

 

One-fourth cup of heavy dairy cream or sour cream

One teaspoon of aluminum-free baking powder (in the absence of this, use a teaspoon of bicarbonate of soda

One half-teaspoon of Himalayan (or regular) Salt (see my health page for the most economical source)

Ten packets of Splenda sugar-substitute

One tablespoon of vanilla 

One tablespoon of dark corn syrup or treacle. In the absence of this, use a tbs. of brown sugar.

Fold ingredients together to create a batter, being careful not to overwork it.

Grease a pie-pan with manteca, shortening, lard or butter. Pre-heat oven to moderate high (350*F or its equivalent). Pour batter into pan, and bake for about thirty minutes. Cake will have turned from a pale batter to a warm medium brown. This torte is excellent with coffee as-is, or topped with whipped cream for dessert. TIP:You can serve pieces of this cake to guests who love sweets. Just pierce the cake and pour maple syrup over it. Then what you will have is a maple-walnut torte.

You can convert my recipe into a “low-fat, high-sugar” torte by eliminating the Splenda and adding instead one cup of sugar (if you like, you can use brown sugar and skip the treacle) and one tablespoon of flour. Omit the cream and one tablespoon of butter. Walnut torte is high in protein and omega-3 fatty acids, which are beneficial to your health.
Copyright M-J de Mesterton,  June 2007

Photo Copyright M-J de Mesterton 2006 

>M-J’s Low-Carb Walnut Tart

>

Wonderful Walnut Torte

Original Recipe and Photo Copyright M-J de Mesterton, 2006

 

Low-Carbohydrate

Walnut Torte

6 Egg whites, brought to room temperature and whipped until stiff (add a sprinkling of salt to accelerate action; also, egg whites stiffen more swiftly in a copper bowl)

One cup of walnuts, shelled and ground (I grind them in a blender on “pulse” setting)

 

Two tablespoons of flour  (wheat, white or soy)

One tablespoon of butter, softened (substitute one tablespoon of coconut oil if desired)

 

One-fourth cup of heavy dairy cream or sour cream

One teaspoon of aluminum-free baking powder (in the absence of this, use a teaspoon of bicarbonate of soda

One half-teaspoon of Himalayan (or regular) Salt (see my health page for the most economical source)

Ten packets of Splenda sugar-substitute

One tablespoon of vanilla 

One tablespoon of dark corn syrup or treacle. In the absence of this, use a tbs. of brown sugar.

Fold ingredients together to create a batter, being careful not to overwork it.

Grease a pie-pan with manteca, shortening, lard or butter. Pre-heat oven to moderate high (350*F or its equivalent). Pour batter into pan, and bake for about thirty minutes. Cake will have turned from a pale batter to a warm medium brown. This torte is excellent with coffee as-is, or topped with whipped cream for dessert. TIP:You can serve pieces of this cake to guests who love sweets. Just pierce the cake and pour maple syrup over it. Then what you will have is a maple-walnut torte.

You can convert my recipe into a “low-fat, high-sugar” torte by eliminating the Splenda and adding instead one cup of sugar (if you like, you can use brown sugar and skip the treacle) and one tablespoon of flour. Omit the cream and one tablespoon of butter. Walnut torte is high in protein and omega-3 fatty acids, which are beneficial to your health.
Copyright M-J de Mesterton,  June 2007

Photo Copyright M-J de Mesterton 2006 

Courtesy of M-J de Mesterton

M-J’s Low-Carb Walnut Tart

Wonderful Walnut Torte

Original Recipe and Photo Copyright M-J de Mesterton, 2006

 

Low-Carbohydrate

Walnut Torte

6 Egg whites, brought to room temperature and whipped until stiff (add a sprinkling of salt to accelerate action; also, egg whites stiffen more swiftly in a copper bowl)

One cup of walnuts, shelled and ground (I grind them in a blender on “pulse” setting)

 

Two tablespoons of flour  (wheat, white or soy)

One tablespoon of butter, softened (substitute one tablespoon of coconut oil if desired)

 

One-fourth cup of heavy dairy cream or sour cream

One teaspoon of aluminum-free baking powder (in the absence of this, use a teaspoon of bicarbonate of soda

One half-teaspoon of Himalayan (or regular) Salt (see my health page for the most economical source)

Ten packets of Splenda sugar-substitute

One tablespoon of vanilla 

One tablespoon of dark corn syrup or treacle. In the absence of this, use a tbs. of brown sugar.

Fold ingredients together to create a batter, being careful not to overwork it.

Grease a pie-pan with manteca, shortening, lard or butter. Pre-heat oven to moderate high (350*F or its equivalent). Pour batter into pan, and bake for about thirty minutes. Cake will have turned from a pale batter to a warm medium brown. This torte is excellent with coffee as-is, or topped with whipped cream for dessert. TIP:You can serve pieces of this cake to guests who love sweets. Just pierce the cake and pour maple syrup over it. Then what you will have is a maple-walnut torte.

You can convert my recipe into a “low-fat, high-sugar” torte by eliminating the Splenda and adding instead one cup of sugar (if you like, you can use brown sugar and skip the treacle) and one tablespoon of flour. Omit the cream and one tablespoon of butter. Walnut torte is high in protein and omega-3 fatty acids, which are beneficial to your health.
Copyright M-J de Mesterton,  June 2007

Photo Copyright M-J de Mesterton 2006 

M-J’s Low-Carb Walnut Tart

Wonderful Walnut Torte

Original Recipe and Photo Copyright M-J de Mesterton, 2006

 

Low-Carbohydrate

Walnut Torte

6 Egg whites, brought to room temperature and whipped until stiff (add a sprinkling of salt to accelerate action; also, egg whites stiffen more swiftly in a copper bowl)

One cup of walnuts, shelled and ground (I grind them in a blender on “pulse” setting)

 

Two tablespoons of flour  (wheat, white or soy)

One tablespoon of butter, softened (substitute one tablespoon of coconut oil if desired)

 

One-fourth cup of heavy dairy cream or sour cream

One teaspoon of aluminum-free baking powder (in the absence of this, use a teaspoon of bicarbonate of soda

One half-teaspoon of Himalayan (or regular) Salt (see my health page for the most economical source)

Ten packets of Splenda sugar-substitute

One tablespoon of vanilla 

One tablespoon of dark corn syrup or treacle. In the absence of this, use a tbs. of brown sugar.

Fold ingredients together to create a batter, being careful not to overwork it.

Grease a pie-pan with manteca, shortening, lard or butter. Pre-heat oven to moderate high (350*F or its equivalent). Pour batter into pan, and bake for about thirty minutes. Cake will have turned from a pale batter to a warm medium brown. This torte is excellent with coffee as-is, or topped with whipped cream for dessert. TIP:You can serve pieces of this cake to guests who love sweets. Just pierce the cake and pour maple syrup over it. Then what you will have is a maple-walnut torte.

You can convert my recipe into a “low-fat, high-sugar” torte by eliminating the Splenda and adding instead one cup of sugar (if you like, you can use brown sugar and skip the treacle) and one tablespoon of flour. Omit the cream and one tablespoon of butter. Walnut torte is high in protein and omega-3 fatty acids, which are beneficial to your health.
Copyright M-J de Mesterton,  June 2007

Photo Copyright M-J de Mesterton 2006 

M-J’s Low-Carb Walnut Tart

Wonderful Walnut Torte

Original Recipe and Photo Copyright M-J de Mesterton, 2006

 

Low-Carbohydrate

Walnut Torte

6 Egg whites, brought to room temperature and whipped until stiff (add a sprinkling of salt to accelerate action; also, egg whites stiffen more swiftly in a copper bowl)

One cup of walnuts, shelled and ground (I grind them in a blender on “pulse” setting)

 

Two tablespoons of flour  (wheat, white or soy)

One tablespoon of butter, softened (substitute one tablespoon of coconut oil if desired)

 

One-fourth cup of heavy dairy cream or sour cream

One teaspoon of aluminum-free baking powder (in the absence of this, use a teaspoon of bicarbonate of soda

One half-teaspoon of Himalayan (or regular) Salt (see my health page for the most economical source)

Ten packets of Splenda sugar-substitute

One tablespoon of vanilla 

One tablespoon of dark corn syrup or treacle. In the absence of this, use a tbs. of brown sugar.

Fold ingredients together to create a batter, being careful not to overwork it.

Grease a pie-pan with manteca, shortening, lard or butter. Pre-heat oven to moderate high (350*F or its equivalent). Pour batter into pan, and bake for about thirty minutes. Cake will have turned from a pale batter to a warm medium brown. This torte is excellent with coffee as-is, or topped with whipped cream for dessert. TIP:You can serve pieces of this cake to guests who love sweets. Just pierce the cake and pour maple syrup over it. Then what you will have is a maple-walnut torte.

You can convert my recipe into a “low-fat, high-sugar” torte by eliminating the Splenda and adding instead one cup of sugar (if you like, you can use brown sugar and skip the treacle) and one tablespoon of flour. Omit the cream and one tablespoon of butter. Walnut torte is high in protein and omega-3 fatty acids, which are beneficial to your health.
Copyright M-J de Mesterton,  June 2007

Photo Copyright M-J de Mesterton 2006 

M-J’s Low-Carb Walnut Tart

Wonderful Walnut Torte

Original Recipe and Photo Copyright M-J de Mesterton, 2006

 

Low-Carbohydrate

Walnut Torte

6 Egg whites, brought to room temperature and whipped until stiff (add a sprinkling of salt to accelerate action; also, egg whites stiffen more swiftly in a copper bowl)

One cup of walnuts, shelled and ground (I grind them in a blender on “pulse” setting)

 

Two tablespoons of flour  (wheat, white or soy)

One tablespoon of butter, softened (substitute one tablespoon of coconut oil if desired)

 

One-fourth cup of heavy dairy cream or sour cream

One teaspoon of aluminum-free baking powder (in the absence of this, use a teaspoon of bicarbonate of soda

One half-teaspoon of Himalayan (or regular) Salt (see my health page for the most economical source)

Ten packets of Splenda sugar-substitute

One tablespoon of vanilla 

One tablespoon of dark corn syrup or treacle. In the absence of this, use a tbs. of brown sugar.

Fold ingredients together to create a batter, being careful not to overwork it.

Grease a pie-pan with manteca, shortening, lard or butter. Pre-heat oven to moderate high (350*F or its equivalent). Pour batter into pan, and bake for about thirty minutes. Cake will have turned from a pale batter to a warm medium brown. This torte is excellent with coffee as-is, or topped with whipped cream for dessert. TIP:You can serve pieces of this cake to guests who love sweets. Just pierce the cake and pour maple syrup over it. Then what you will have is a maple-walnut torte.

You can convert my recipe into a “low-fat, high-sugar” torte by eliminating the Splenda and adding instead one cup of sugar (if you like, you can use brown sugar and skip the treacle) and one tablespoon of flour. Omit the cream and one tablespoon of butter. Walnut torte is high in protein and omega-3 fatty acids, which are beneficial to your health.
Copyright M-J de Mesterton,  June 2007

Photo Copyright M-J de Mesterton 2006