Kiwi Lime Shamrock Torte
March 21, 1999 Robin R. - Editor
About
This cake is one of the first we published on our original site back in 1999. It is delicious! A great cake to serve on St. Patrick’s Day! Click here for the carob cake recipe that is used as the base for the torte.
Ivaschenko Roman photo / Shutterstock.com
Yield: 6 servings
Torte
| Silken tofu, firm | 2 pk | |
| Brown rice syrup | 3/4 cup | |
| Honey | 1 1/2 cups | |
| Lime juice | 3/4 cup | |
| Agar powder | 1 Tbsp | |
| Arrowroot | 4 Tbsp | |
| Cooking oil | 2 Tbsp | |
| Kiwi fruits | 2 ea | |
| Carob cake (see link above) | 1 ea |
Torte Directions
- Blend the tofu, brown rice syrup, honey, lime juice, agar, arrowroot and oil until smooth. Transfer to a double boiler and heat until the mixture thickens. It should reach the consistency of heavy cream. Set aside to cool.
- Split the carob cake into 2 layers (you’ll need only 1 layer) – see helpful hints.
- Line a 9-inch cake pan with a sheet of plastic wrap. Place one layer of cake in the bottom of the pan and refrigerate while the filling is cooling.
- When cool, pour filling into the cake and refrigerate until set completely (about 2 hours).
- Peel the kiwi fruit, cut it into thin slices and fan out around edge of cake. Make a shamrock design in the center.
- Glaze if desired by pouring a thin layer of still warm glaze over the cool cake. Refrigerate the cake again for 10 minutes before cutting.
- To serve, remove the cake from the pan by lifting out on the plastic wrap.
Glaze
| 1 tsp agar powder | 1 tsp agar powder | |
| Water | 1/2 cup | |
| Brown rice syrup | 1/2 cup | |
| Mint extract | 2 drops |
Glaze Directions
- In a small pot, dissolve the agar in the water.
- Add brown rice syrup and mint extract.
- Bring to a simmer and remove from heat.
- Allow to cool slightly.
Helpful Hints
- To make this cake easier to prepare and serve I used a deep springform pan. This way I did not have to cut the carob cake into two layers (I just had one thicker layer). A springform pan also means you don’t need the plastic wrap. You just release the spring and remove the sides of the pan. Be sure the torte and glaze are well set before releasing the spring.
- Those on a plant-based diet may wish to use agave syrup instead of honey.
- For an extra smooth torte I recommend Mori Nu silken tofu.
- The original recipe called for corn oil. I have changed it to “cooking oil” so you can use what you feel is healthiest and tasty.
Source
This recipe was found of Usenet many years ago. The original source is unknown
Sukhonosova Anastasia photo / Shutterstock.com
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