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Spicy Applesauce Torte Recipe
|Sifted cake flour||1 Cup (16 tbs)|
|Baking powder||4 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Gingersnap crumbs||1 Cup (16 tbs) (Fine, About 16 Gingersnaps)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Eggs||2 , well beaten|
|Unsweetened applesauce||1 Cup (16 tbs) (Thick)|
|Walnuts||1⁄2 Cup (8 tbs), finely chopped|
Serving size: Complete recipe
Calories 2356 Calories from Fat 916
% Daily Value*
Total Fat 113 g173.3%
Saturated Fat 47 g234.9%
Trans Fat 0 g
Cholesterol 584.2 mg
Sodium 2931.9 mg122.2%
Total Carbohydrates 318 g106.1%
Dietary Fiber 14.3 g57%
Sugars 180.8 g
Protein 33 g65.8%
Vitamin A 49.8% Vitamin C 3.2%
Calcium 175.9% Iron 124%
*Based on a 2000 Calorie diet
Mix in the crumbs; set aside.
Add sugar gradually, creaming until fluffy.
Add beaten eggs in halves, beating thoroughly after each addition.
Beating only until smooth after each addition, alternately add dry ingredients in fourths and applesauce in thirds to creamed mixture.
Blend in the walnuts.
Turn batter into 2 prepared 8-inch layer cake pans and spread evenly to edges.
Bake at 350Â°F 35 to 40 minutes, or until torte layers test done.
Cool and remove from pans as directed for tortes.
If desired, spread Creamy Vanilla Filling, between layers.