Comments on: Macadamia Nut Torte

By: Passover Seder 2008 | Norwitz Notions

Passover Seder 2008 | Norwitz Notions — Tue, 23 Sep 2008 22:48:36 +0000

[...] Dinner Menu: Beet borscht Gefilte fish Mushroom and olive compote Baked yams Pan seared roasted halibut with rosemary Drinks: Wine (red & white), grape juice, water, seltzer, lemon slices Dessert: Macadamia Nut Torte [...]

By: admin

admin — Thu, 24 Apr 2008 01:30:07 +0000

A footnote for lowcarbers: The honey in the crust and filling makes this recipe a bit too high in carbs. But I’ve made nut creams before with just stevia for sweetener and they’re fine. And the crust can have stevia or xylitol instead of honey or dates. If you find it needs something sticky, try food processing prunes. They’re low in carbs (if you go easy on them) and stick like dates.

By: admin

admin — Thu, 24 Apr 2008 01:29:00 +0000

Thanks, Jessica. The texture I got with the macadamias was the same as the texture of the cashew cream you brought to the LA Foodlab gathering, which was the same as the cashew cream I made for Thanksgiving last year. It’s definitely smooth with no grit. But once in a while (mostly with pine nuts) I get this amazing creamy texture that is like heaven. I want to get it every time, but I don’t know how.

By: Jessica

Jessica — Thu, 24 Apr 2008 01:04:29 +0000

Looks great, Cyndi! My crust could have been sweeter as well (I used agave) and I definitely should have soaked and blended the macadamias for longer as I couldn’t get beyond a grainy texture (cashews always come out smooth IME). I topped my tart with kiwi, blueberries, blackberries and raspberries. It was delicious!