Walnut Rum Torte
By
Doris Harrar
Every bite of this decadent unleavened torte oozes with mouth-watering rum flavor and walnut crunch. It is delicious on its own or with vanilla ice cream and is best served hot.
Preparation time
30 minutes
Cooking time
40 minutes
Total time
1 hour, 10 minutes
Yield
10 Servings
Ingredients
1⁄3 cup butter 6 egg whites 1⁄2 teaspoon salt 3 tablespoons powdered sugar 6 egg yolks 1 cup sugar 3 teaspoons vanilla 1 2⁄3 cups flour (sifted) 1 cup walnuts (toasted; chopped)Instructions
Melt butter; let cool. Beat egg whites with salt till soft peaks form; gradually add powdered sugar and beat till stiff but not dry. In separate bowl, beat yolks slightly; add sugar and vanilla; beat till thick and creamy. Sprinkle flour over whites, pour in yolks; gently fold till mixture is half blended. Add butter and 3/4 cup walnuts; fold till barely mixed. Pour into buttered and floured 2 1/2 or 3-quart mold (or 10-inch tube pan); top with remaining 1/4 cup walnuts. Bake about 40 minutes at 350 degrees or till done when tested with pick. Cool 10 minutes; add Rum Sauce.
Rum Sauce (Make it while torte bakes)
Combine 1 1/2 cups sugar, 1 1/4 cups water, dash salt, shredded rind of 1/2 orange and 1/2 lemon. Bring mixture to boil; boil 10 minutes. Cool. Stir in 1/4 to 1/2 cup rum. Make holes in cake with skewer; spoon sauce over cake. When sauce is absorbed (about 10 minutes) turn out on serving plate. Makes 10 servings. *Walnuts may be toasted, if desired.
Recipe Type(s)
