Recipe - Holiday Torte With Maple Glaze

Safflower oil and flour
For coating pan
1 cup Pureed sweet potato
Cooked and peeled
One fourth cup Safflower oil or melted
Butter
1 teaspoon Vanilla extract
4 Eggs separated
2/3 cup Light honey
One fourth teaspoon Nutmeg
One half cup Wholewheat pastry flour or
Unbleached white flour
1 tablespoon Baking powder
1 teaspoon Baking soda
Three fourths cup Ground walnuts
1 pn Salt
Grated rind of 1 orange
One fourth cup Maple syrup
Walnut halves

1. Preheat oven to 350 degrees F. Lightly oil and flour 2 One half to 3quart
bundt pan.

2. In a food processor or blender, puree sweet potato, the One fourth cup
safflower oil, vanilla, egg yolks, and honey until smooth. Set aside.

3. Sift together nutmeg, flour, baking powder, and baking soda. Stir in
ground walnuts and salt. Combine with sweet potato mixture and stir
briefly. Add orange rind.

4. Beat egg whites until stiff peaks form. Carefully fold into batter and
pour into prepared bundt pan. Bake until a knife tip inserted in center
comes out clean (about 40 minutes). Let cool for 10 minutes, then unmold.

5. In a small saucepan over high heat, boil maple syrup for 3 minutes. Pour
over top of cooled cake. Decorate with walnut halves.

Makes 1 bundt cake.

Recipe By : the California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip