I happened to have a couple of cans of unsweetened applesauce in my pantry. When I was growing up the only thing we had applesauce with was Pork Roast or Pork Chops. There must be something delicious that can be made with applesauce so, I started doing some research and reading numerous recipes on how to make Applesauce Cake or Bread. I was not inspired. In my quest to cut down on white flour a while back I had purchased some Almond Flour, well that was all I needed for my Inspired Applesauce and Almond Torte.
INGREDIENTS
1-1/2 cup Almond Flour
1 cup Whole Wheat Flour
1-1/3 cup Light Brown Sugar
2 tsp cinnamon
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1/2 tsp salt
4 Large Eggs
1 tsp Almond Extract
1 tsp Vanilla Extract
1 Cup unsweetened Applesauce
8 oz Mascarpone Cheese
2 oz Sliced Almonds
Powder Sugar to dust on top after cooling
INSTRUCTIONS
Preheat the oven to 350F. (Note: Adjust the cooking time to 325F when baking in a copper pan. Because of how efficiently copper conducts heat, the Torte will bake faster in a copper pan. I used a 11"x 2-1/2" round copper pan)
Prepare a baking pan with baking spray or use shortening dusted with flour.
Put the dry ingredients: almond flour, brown sugar, cinnamon, baking powder, baking soda, and salt into a mixer or food processor. Thoroughly mix the ingredients together.
Add in the egg, mascarpone, applesauce, almond extract and vanilla extract.
Mix the ingredients together until smooth and blended.
Add in the sliced almonds and blend for 10 seconds.
Bake until the cake is fairly firm when you press lightly at its center and a toothpick inserted in the middle has no wet batter sticking to it, about 40 to 45 minutes. Remove from the oven and leave on the counter to cool completely. Once cool invert on to a serving platter and dust with powdered sugar.
The best way to enjoy this is to refrigerate the Torte for a minimum of 3 hours and enjoy cold, dust with more powdered sugar if desired.
ENJOY!!!
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