Wonderful Walnut Torte
One cup of walnuts, shelled and ground (I grind them in a blender on “pulse” setting)
One tablespoon of butter, softened (substitute one tablespoon of coconut oil if desired)
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.
Copyright M-J de Mesterton, June 2007
Photo Copyright M-J de Mesterton 2006