Maple Apple Almond Torte with Maple Cinnamon Glaze
Makes 10 servings
- 1 cup whole raw unsalted almonds
- 1 cup all-purpose flour
- 1/2 cup white whole wheat flour
- 1 tsp baking soda, sifted
- 1/2 tsp salt
- 2 large eggs
- 1 cup dark pure maple syrup
- 8 Tbs unsalted butter, melted and cooled to room temperature
- 2 large yellow apples, such as Ginger Gold or Mutsu, peeled and diced
- 1 cup confectioners' sugar, sifted
- 3 Tbs dark pure maple syrup
- 1 tsp apple cider vinegar
- 1/2 tsp ground cinnamon
- Preheat oven to 350°F.
- Coat a 9 inch springform pan with nonstick cooking spray.
- In a food processor fitted with a steel blade attachment, process nuts for 20 to 30 seconds, until finely ground.
- Add flours, baking soda, and salt and pulse to combine.
- In a large bowl, beat eggs and syrup until smooth.
- Gradually beat in butter.
- Stir in almond mixture followed by apples.
- Transfer to the prepared pan and bake for 44 to 48 minutes, until torte springs back when lightly touched and a toothpick inserted into the center comes out with moist crumbs attached.
- Cool completely on a wire rack.
- In a small bowl, stir sugar, syrup, vinegar, and cinnamon.
- Run a knife around the edge of the pan.
- Remove sides.
- Spread glaze over torte.
. Maple. Page 151. Philadelphia: Quirk Books, 2015.