Cooking Green Recipe
Pear Pecan Torte
With its pear slices and sprinkles of pecans this beautiful amber-hued torte is a winner for lunch, dinner, or special occasions.
- 1/4 c. Spectrum Spread (canola-based) or other nondairy spread
- 1/2 c. apricot jam (mash lumps with a fork)
- 1/2 c. raw, unsalted pecans, coarsely chopped
- 1 large ripe pear, peeled and cored (OR a 15-oz. can pear halves), cut lengthwise into wedges 1/4" thick
- 1 c. unbleached flour (OR 1/2 c. whole wheat pastry flour and 1/2 c. unbleached pastry flour)
- 3/4 t. baking soda
- 1 t. ground ginger
- 1 t. cinnamon
- 1/3 c. sugar
- 3 t. EnerG Egg Replacer* + 1/3 c. water
- 1/4 c. molasses
- 1/2 c. water + 1 T. apple cider vinegar
- 1/4 c. canola oil
*available in natural foods markets; contains potato starch and tapioca
Topping: Put Spectrum Spread in a 9" round or square (preferably glass) baking dish. Place dish in a 350° oven for a few minutes, until the spread sizzles. It will soften, not melt. Remove dish from oven and tilt it back and forth. Use a spatula to cover the bottom and sides of dish with softened Spread. Add jam and mix with the Spread, extending the mixture evenly over the pan's bottom. Arrange pear slices in a circular or other pattern on the bottom of the pan. Sprinkle with chopped pecans.
Cake: In a large bowl blend flour, baking soda, ginger, cinnamon, and sugar. In a medium bowl fluff Egg Replacer and water with a whisk. Add molasses, water-vinegar mixture, and canola oil to the medium bowl, whisking to blend. Add the liquid ingredients to the dry ingredients in the large bowl, and stir until just blended. Spoon batter over pears, using a spatula to spread batter evenly. Bake at 350° about 30 minutes, or until a clean broom straw inserted into center of cake comes out clean.
Remove cake from oven and allow to stand 10 minutes. Then gently loosen edges of cake with a knife. Place a flat plate on top of the baking pan, using hot pads to help you invert the pan over the plate. Holding both pan and plate firmly, shake gently up and down until cake drops onto plate. Rearrange pears and topping if they become dislodged. Makes 8 servings.
Copyright Kay Bushnell