Bon Appetit/April 2005

Maple-Walnut Espresso Torte
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
SYRUP: 1 cup water 2/3 cup sugar 2 tablespoons pure maple syrup
2 tablespoons fresh lemon juice 1 teaspoon instant espresso powder 1/4 teaspoon ground cardamom
TORTE: 2 cups walnuts (about 8 ounces) plus walnut halves for decoration 1/3 cup matzo meal 4 large eggs
1/2 cup pure maple syrup 1/4 cup sugar 1/4 teaspoon salt
4 teaspoons instant espresso powder 1 tablespoon finely grated lemon peel 2 teaspoons ground cardamom
whipped nondairy topping (optional)



1 FOR SYRUP: Bring all ingredients to boil in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Boil until syrup thickens slightly and is teduced to 1 generous cup, about 5 minutes. Set aside.
2 FOR TORTE: 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.
3 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.
4 Cut around pan sides to loosen torte. Remove pan sides. Cut torte into wedges. Serve with remaining syrup and whipped topping, if desired.

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