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Maple-Walnut Espresso Torte Recipe

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This recipe for Maple-Walnut Espresso Torte, by , is from Crandall's Ordinary , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



1 c. water
2/3 c. sugar
2 T. pure maple syrup
2 T. fresh lemon juice
1 tsp. instant espresso powder
1/4 tsp. ground cardamom
2 c. walnuts
1/3 c. matzo meal
4 latge eggs
1/2 c. pure maple syrup
1/4 c. sugar
1/4 tsp. salt
4 tsp. instant espresso powder
1 T. finely grated lemon peel

FOR SYRUP: 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.
FOR TORTE: Lightly grease inside of 8" springform pan. Line bottom with parchment paper. Blend 2 cups walnuts with 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.
Bake torte at 325 until brown on top, about 40 minutes. Tranfer to rack. Spoon 4 T. syrup over hot torte. Cool completely in pan on rack. (Can be made 1 day ahead. Cover remaining syrup and torte separately and let stand at room temperature.)
Serve in wedges with remaining syrup and, if desired, whipped cream.




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