Roasted Pumpkin & Walnut Torta
Makes 2 (8 x 4 Inch) Loaves
Ingredients:
1 1/2 cups brown sugar
1/2 cup extra virgin olive oil
1/2 cup homemade applesauce
4 organic eggs
2 cups roasted and pureed pumpkin
1/2 cup almond milk
3 cups farro (spelt) flour
2 teaspoons baking soda
1/2 teaspoon sea salt
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1 cup chopped walnuts
Topping:
1/2 cup brown sugar
3/4 teaspoon ground cinnamon
Directions:
Preheat oven to 350°F. and lightly grease two 8 x 4 inch loaf pans.
In an electric mixer, beat the oil, applesauce, and sugar together until smooth. Add the eggs, one at a time. Add the pumpkin puree and milk, and beat well. Whisk together the flour, soda, salt, cinnamon, and nutmeg. Add the dry ingredients and blend just until mixed.
Fold in the walnuts. Divide the batter between the two baking pans. Mix together the sugar and cinnamon topping, and sprinkle over the top of each loaf.
Bake the loaves for about 40 to 45 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Remove the loaves from the oven and leave to cool for 15 minutes.
Remove cakes from the pans, place on a wire rack, and allow to cool to room temperature before slicing.
