Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

"Earth Apple" Torte




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Originally from Judy in NYC




List of Ingredients




1 large baking potato, 10 to 12 oz., baked or 1 cup mashed potatoes (ie earth apples)
1 1/2 cups sugar or sugar substitute
1 1/2 cups finely ground pecans
2 tsp. ground cinnamon
1/2 tsp. ground cloves
4 large eggs
1/3 cup seedless raspberry preserves
1/2 pint fresh raspberries, optional
Sprigs of mint for garnish, optional


Recipe



Preheat oven to 375F.

Prepare an 8 1/2-inch springform pan or 9-inch
round cake pan, and line with parchment.

Peel baked potato while still hot (use oven mitts), and put into food processor.

Add 1 cup sugar, pecans, cinnamon and cloves, and process 30 seconds, or until uniform in color.

Scrape into bowl.

Separate 3 eggs, reserving whites.

Add 3 yolks and remaining whole egg to potato mixture, and beat until smooth.

Place whites in separate bowl.

Using electric mixer on high, beat until soft peaks form.

Gradually add remaining 1/2 cup sugar, beating until glossy peaks form, about 4 minutes.

Do not overbeat.

Using spatula, fold 1/3 of egg whites into potato mixture until lightened.

Fold in remaining whites until no white streaks remain.

Pour batter into prepared pan, and place on baking sheet.

Bake 55 to 60 minutes, or until toothpick inserted in center comes out clean.

Cool in pan on wire rack.

Spread raspberry preserves on top.

Garnish with fresh raspberries and mint, if desired.

SERVES 12