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Fiddle-Faddle

Nut Torte With Chocolate Buttercream Frosting

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This recipe is in my trusty old Better Homes and Gardens New Cookbook (well, it was new in 1989). Since it only calls for 2 Tablespoons of flour, seems to me it ought to adapt to gluten-free very easily:

2 Tablespoons gluten-free flour

1 Tablespoon baking powder

1 teaspoon finely shredded orange peel

4 eggs

3/4 cup sugar

2 1/2 cups walnuts, pecans, or hazelnuts

chocolate buttercream frosting (recipe below)

Stir together first three ingredients. Set aside. Process eggs and sugar in food processor til smooth. Add nuts; process 1 minute or until nearly smooth. Add flour mix; process til just combined.

Spread into 2 greased and floured 8-inch pans. Bake at 350 until lightly browned. Cool on wire racks 10 minutes. Frost.

Chocolate Buttercream:

1 stick butter

2/3 cup cocoa powder (unsweetened)

3 cups sifted powdered sugar

1/4-1/2 cup milk

1 teaspoon vanilla

1/4 teaspoon salt.

Blend butter and cocoa, in mixer add the rest, reserving 1/4 cup milk. Beat on low speed for 2-3 minutes. Add more milk if necessary.

Once I started to make my own frostings, I realized how quick and easy it is. I recently tried canned frosting (which I used to use all the time,thinking that it would save a ton of time), and as soon as I opened the lid, the smell of not-very-fresh-shortening hit my nose. I had two more cans (different manufacturers), so I opened them both, and they all had that not-fresh, chemical smell. I ended up making my own anyway, and the difference in taste was just amazing.

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