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Dried Cherry and Nut Torte
Makes 18 Servings
*1 cup all-purpose flour
*1 teaspoon baking powder
*1/4 cup butter
*1/4 cup unsweetened applesauce
*1/4 cup honey
*1 teaspoon pure almond extract
*4 whole eggs, separated
*3 tablespoons 2% milk
*1/2 cup sugar
*1/2 cup dried cherries
*1/4 cup chopped pecans
1Preheat oven to 300F degrees. Lightly coat a 9"x13" baking pan with canola oil.
2In a medium bowl, sift together flour and baking powder. Set aside.
3In a large bowl, cream butter, applesauce and honey until smooth. Add almond extract and mix well. Add egg yolks and beat until creamy.
4Add flour mixture in thirds, alternately with milk, to egg mixture. Mix well after each addition. Spread evenly into baking pan.
5In a medium mixing bowl, beat egg whites until foamy with an electric mixer. Add sugar, 2 tablespoons at a time, and continue to beat on high speed until stiff peaks form.
6Pour batter in pan and sprinkle with dried cherries. Spread beaten egg whites over batter and sprinkle with pecans. Bake for 30 to 45 minutes or until cake is cooked through and meringue is lightly brown. Cut into 18 equal portions.
  • EACH SERVING CONTAINS APPROXIMATELY: 135 calories, 21 gm. carbohydrate, 5 gm. fat, 56 mg. cholesterol, 2 gm. protein, 43 mg. sodium, Trace fiber
  • Source
    coverCanyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.

    These great recipes and more are available in the Canyon Ranch Cooks cookbook.
    For more information on the Canyon Ranch Health Resorts visit their site at