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Recipes

Maple-Walnut Espresso Torte

By Rozanne GoldPhotography by Pornchai Mittongtare

Recipe information

  • Yield

    Makes 8 Servings

Ingredients

Syrup

1

cup water

2

/3 cup sugar

2

tablespoons pure maple syrup

2

tablespoons fresh lemon juice

1

teaspoon instant espresso powder

1

/4 teaspoon ground cardamom

Torte

2

cups walnuts (about 8 ounces) plus walnut halves for decoration

1

/3 cup matzo meal

4

large eggs

1

/2 cup pure maple syrup

1

/4 cup sugar

1

/4 teaspoon salt

4

teaspoons instant espresso powder

1

tablespoon finely grated lemon peel

2

teaspoons ground cardamom

Whipped nondairy topping (optional)*

Need to make a substitution?

Preparation

  1. Syrup

    Step 1

    Bring all ingredients to boil in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Boil until syrup thickens slightly and is reduced to 1 generous cup, about 5 minutes. Set aside.

  2. Torte

    Step 2

    Preheat oven to 325°F. Lightly oil inside of 8-inch springform pan. Line bottom with parchment paper. Blend 2 cups walnuts and matzo meal in processor until nuts are finely ground. Using electric mixer, beat eggs, maple syrup, sugar, and salt in large bowl at high speed 5 minutes. Add espresso, lemon peel, and cardamom and beat until beginning to thicken, about 5 minutes longer. Gently fold in nut mixture in 4 additions. Pour batter into prepared pan.

    Step 3

    Bake torte until brown on top and tester inserted into center comes out clean, about 40 minutes. Transfer torte to rack. Spoon 4 tablespoons syrup over hot torte. Decorate top with walnut halves. Cool completely in pan on rack. DO AHEAD Can be made 1 day ahead. Cover remaining syrup and torte separately and let stand at room temperature.

    Step 4

    Cut around pan sides to loosen torte. Remove pan sides. Cut torte into wedges. Serve with remaining syrup and whipped topping, if desired.

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