| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
California |
Desserts |
10 |
Servings |
INGREDIENTS
|
|
Safflower oil and flour |
|
|
For coating pan |
| 1 |
c |
Pureed sweet potato |
|
|
Cooked and peeled |
| 1/4 |
c |
Safflower oil or melted |
|
|
Butter |
| 1 |
t |
Vanilla extract |
| 4 |
|
Eggs, separated |
| 2/3 |
c |
Light honey |
| 1/4 |
t |
Nutmeg |
| 1/2 |
c |
Whole-wheat pastry flour or |
|
|
Unbleached white flour |
| 1 |
T |
Baking powder |
| 1 |
t |
Baking soda |
| 3/4 |
c |
Ground walnuts |
| 1 |
pn |
Salt |
|
|
Grated rind of 1 orange |
| 1/4 |
c |
Maple syrup |
|
|
Walnut halves |
INSTRUCTIONS
Preheat oven to 350 degrees F. Lightly oil and flour 2 1/2- to 3-quart
bundt pan. In a food processor or blender, puree sweet potato, the 1/4
cup safflower oil, vanilla, egg yolks, and honey until smooth. Set
aside. 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. 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. 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
A Message from our Provider:
“Jesus: Gateway to the supernatural”