Recipe - Nut Torte

Three fourths cup Margarine
2 One fourth cup Sugar
Egg replacer
(equivalent of 3 eggs)
3 tablespoon Fresh lemon juice
1 pn Salt
2 One half cup Allpurpose flour
2 One half teaspoon Baking powder
Three fourths cup Soy milk, plain or vanilla
2 cup Chopped walnuts or almonds
One half cup Vegan marzipan

Preheat the oven to 400 degrees F.

To prepare the dough, cream the margarine with Three fourths cup sugar until fluffy.
Add the egg replacer, lemon juice, and salt and mix well. Add the flour and
baking powder, and mix until a soft dough is formed.

Place twothirds of the dough on a sheet of plastic wrap. With a rolling
pin, roll the dough into a circle about 11 inches in diameter. Invert the
dough into a 9inch springform pan. Peel the plastic wrap off the dough and
press the dough into the bottom and up the sides of the pan. Trim the edges
if needed. Roll the remaining dough into a circle about 9 inches in
diameter and set aside. This will be used to top the torte.

To prepare the filling, stir 1 cup of the sugar in a large heavy saucepan
over low heat until the sugar is dissolved. Increase the heat and boil the
sugar unti it turns a caramel color. Add the soy milk (which will bubble
vigorously) along with the nuts and the rest of the sugar. Cook over high
heat, stirring constantly, for 5 minutes. Remove from the heat and beat the
marzipan into the mixture. When it is well mixed, pour it into the cake pan
and put the rolledout dough on top.

Bake the torte until golden brown, about 35 minutes. Cool completely before
removing the springform.

Serves 6 to 8

Preparation time: 40 minutes Baking time: 35 minutes

From: The Compassionate Cook by Ingrid Newkirk and PETA Typed for you by
Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini