Macadamia Torte Recipe
Ingredients
| 1/2 cup macadamia nuts, choppedfine | ||
| Sugar | 1/4 Cup (16 tbs) | |
| 1 cup measures-like-sugar saccharin | ||
| Baking soda | 1 Teaspoon | |
| Flour | 2 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Ground ginger | 1 Teaspoon | |
| 1 egg or equivalent egg substitute | ||
| Canola oil | 2/3 Cup (16 tbs) | |
| 1 cup nonfat sour cream | ||
| Vanilla extract | 1 Teaspoon | |
| Butter | 1 Teaspoon, flavored | |
| Water | 1/4 Cup (16 tbs) | |
Directions
Coat a 10-in. (25 cm) tube pan with non-stick cooking spray and sprinkle macadamia nuts evenly in the pan; set aside.
Combine the dry ingredients in a large bowl.
Combine the wet ingredients.
Stir into the dry ingredients until smooth.
Pour the batter into the prepared pan.
Bake at 350°F (180°C) for 35 to 40 minutes or until a wooden pick inserted comes out clean.
Cool 10 to 15 minutes.
Combine the dry ingredients in a large bowl.
Combine the wet ingredients.
Stir into the dry ingredients until smooth.
Pour the batter into the prepared pan.
Bake at 350°F (180°C) for 35 to 40 minutes or until a wooden pick inserted comes out clean.
Cool 10 to 15 minutes.
Chef
