|
|
|
|
 |
|
|
|
| General Category : Cakes |
|
| Food Group : Eggs, Grains, Fruits, Nuts |
|
| Preparation Method : Bake |
|
| Other Criteria : Entertaining & Holiday |
|
|
|
|
This dense, moist, rich and fruity torte has a festive overlay of marzipan snowflakes. Use light-coloured Calimyrna figs for the best flavour.
|
|
|
Ingredients
|
|
• |
1-1/2 cups (375 mL) chopped dried figs |
|
|
• |
2/3 cup (150 mL) port (or dry red wine and 3 tbsp/45 mL granulated sugar) |
|
|
• |
1/2 cup (125 mL) butter |
|
|
• |
3 cups (750 mL) diced peeled cored pears |
|
|
• |
1-1/2 cups (375 mL) ground almonds |
|
|
• |
3/4 cup (175 mL) all-purpose flour |
|
|
• |
1 tsp (5 mL) baking powder |
|
|
• |
Pinch salt |
|
|
• |
3/4 cup (175 mL) granulated sugar |
|
|
• |
3/4 tsp (4 mL) grated lemon rind |
|
|
• |
1/2 tsp (2 mL) vanilla extract |
|
|
• |
2 eggs |
|
|
• |
3/4 cup (175 mL) pine nuts |
|
|
• |
Icing sugar |
|
|
• |
1/3 cup (75 mL) marzipan |
|
|
• |
1/4 cup (60 mL) apricot jam |
|
|
|
|
|
|
Preparation
|
|
In small saucepan, simmer figs in port until liquid is absorbed, about 10 minutes; let cool. In skillet, heat 2 tbsp/30 mL of the butter over medium-high heat; sauté pears until tender, about 6 minutes. Let cool.
In bowl, whisk together almonds, flour, baking powder and salt. In large bowl, beat remaining butter with sugar until light and creamy; mix in lemon rind and vanilla. Beat in eggs, one at a time. Mix in almond mixture. Fold in figs, pears and pine nuts. Line bottom of 9-inch/2.5 L springform pan with parchment paper; butter and flour sides. Scrape batter into pan, smoothing top. Bake in 325°F/160°C oven until tester comes out clean and centre is firm, about 90 minutes. Let cool on rack.
Sprinkle work surface with icing sugar; roll out marzipan to about 1/8-inch/3 mm thickness.With snowflake or other cookie cutters, cut out desired shapes. Dust with icing sugar. Heat jam; brush over top and sides of cake. Decorate with marzipan cutouts. Let glaze set before serving.
Makes 12 to 16 servings.
|
|
|
Nutritional information
|
|
Per each of 16 servings: about 321 cal, 6 g pro, 17 g total fat (5 g sat. fat), 40 g carb, 5 g fibre, 39 mg chol, 74 mg sodium. % RDI: 7% calcium, 12% iron, 7% vit A, 7% vit C, 11% folate.
|
|
|
|
|
|
Source
|
|
Homemakers Magazine: Dec./Jan. 2007
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
