Vegan Torta Al Vino
From jo_jo_ba 12 years ago
- 1 1/2 hours to make
- Serves 12
Adapted slightly from Hannah Kaminsky's book Vegan Desserts, my version is a bit on the "healthier" (not to mention weirder!) side of sweet. A mix of pureed grapes and KALE find a home in the batter, along with stevia and spelt flour. Read more While Hannah's version uses almond extract and pine nuts, I had neither on hand so used slivered almonds instead. The result is a delicious, moist, fine-textured cake perfect for capping off an Italian feast. This is the brand of kale I used, it's fantastic!: http://www.cookingreens.com/index.html See less
Ingredients
- 50 g Cookin' Greens Chopped kale, steamed shopping list
- 20 g seedless (preferably wine-making) grapes shopping list
- 12 oz low fat silken tofu shopping list
- 1/4 cup olive oil shopping list
- 1 tsp vanilla shopping list
- 3/4 cup dry, full-bodied red wine shopping list
- 1/2 cup sugar shopping list
- 12 packets Krisda stevia shopping list
- 1 cup flour shopping list
- 1 cup spelt flour shopping list
- 1 cup ground almonds shopping list
- 1/2 tbsp baking powder shopping list
- 1/2 tsp baking soda shopping list
- 1/4 tsp sea salt shopping list
- 1 1/4 cups small sweet (preferably wine-making) grapes, divided shopping list
- 1/2 cup slivered almonds shopping list
How to make it
- Preheat the oven to 375F and grease a 10" springform pan.
- In a blender or small food processor, puree the kale and 20 g of the grapes until smooth.
- Add the tofu, oil, vanilla, wine, sugar and stevia, puree completely.
- Whisk together the flours, almonds, baking powder, baking soda and salt.
- Add the pureed mixture and mix until smooth, then fold in 1 cup of the grapes and the almonds.
- Scrape into the pan and top with remaining grapes.
- Bake 55 minutes, until tests done.
- Cool in the pan 30 minutes before unmoulding.
People Who Like This Dish 4
- clbacon Birmingham, AL
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