March 4th, 2016
Katie Webster Maple by Katie Webster
Preheat oven to 350°F. Coat a 9-inch springform pan with nonstick cooking spray.
In a food processor fitted with a steel blade attachment, process nuts for 20 to 30 seconds, until finely ground. Add flours, baking soda, and salt and pulse to combine.
In a large bowl, beat eggs and syrup until smooth. Gradually beat in butter. Stir in almond mixture followed by apples. Transfer to the prepared pan and bake for 44 to 48 minutes, until torte springs back when lightly touched and a toothpick inserted into the center comes out with moist crumbs attached. Cool on a wire rack completely.
Make glaze: In a small bowl, stir sugar, syrup, vinegar, and cinnamon.
Run a knife along the edge of the pan. Remove sides and spread glaze over torte. Slice and serve. A lot of baked goods, especially those with whole grains, grow slowly stale and unpalatable with time. But this torte is even moister and more delicious the day after it’s baked. It’s special enough to serve for a holiday table or humble enough to enjoy with a cup of coffee for breakfast.