Pumpkin Almond Torte as published in the Tacoma News-Tribune Yield: 12-16 servings
4 ounces powdered sugar 4 ounces almond paste Zest of 1/2 orange, finely minced 7 ounces butter, softened 3 eggs 1 teaspoon vanilla extract 6 ounces all-purpose flour 3/4 cup sugar pumpkin purÈe 2 ounces whole, untoasted pumpkin seeds Apricot glaze (recipe follows) Cook's note: This recipe turns two Mexican staples -- almonds and pumpkins -- into a sweet remembrance for Dia de los Muertos (Day of the Dead) on Nov. 1. In the bowl of a standing mixer, beat powdered sugar, almond paste and orange zest until the almond paste is about the size of peas. Add softened butter and continue beating until incorporated. Add eggs, one at a time. Scrape down the beater and the sides of the bowl between each addition. Make sure each egg is well incorporated before adding another. Beat in vanilla extract. Turn off mixer. Add flour. Beat only until flour is combined. Add pumpkin purÈe and mix only until combined. Spread mixture into a greased and floured 11-inch tart pan or flan ring. Sprinkle pumpkin seeds on top. Bake in a pre-heated, 425-degree oven for 20-25 minutes or until golden brown. Apply apricot glaze (recipe follows) to top of torte with a pastry brush. Apricot Jam Glaze 1/4 cup apricot jam 1-2 tablespoons water In a small sauce pot, heat jam over low heat. Stir. Add water to thin jam to desired consistency. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
