Earth Apple Torte
- 1 large baking potato, 10 to 12 oz., baked or 1 cup mashed potatoes
- 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
- 13 cup seedless raspberry preserves
- 1/2 pint fresh raspberries, optional
- Sprigs of mint for garnish, optional
- Preheat oven to 375F.
- Butter and flour 8 1/2-inch springform pan or 9-inch round cake pan, or 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.
baking potato, sugar, ground pecans, ground cinnamon, ground cloves, eggs, seedless raspberry preserves, fresh raspberries, mint
Taken from www.vegetariantimes.com/recipe/earth-apple-torte-2/ (may not work)