I love the flavor of corn as well as lemon so this was something I really wanted to figure out. A small wedge of this torte is a great finish for many dinners. I was inspired by a recipe from Sunset magazine that I came across quite a few years ago. I wanted to make something with that flavor profile but with a stronger lemon flavor. I also added some minced rosemary to give it a bit of a bite. You could use some minced lemon balm instead of or in addition to the rosemary.
- ½ cup of unflavored nut milk
- 1 tbsp. lemon juice or apple cider vinegar
- ¼ cup of applesauce
- 1-1/2 tbsp. lemon zest
- ¾ cup white whole wheat flour
- ½ cup corn meal, medium ground
- 1 teas. baking powder
- 2 tbsp. minced fresh rosemary
- ¾ cup sugar, divided
- 3 teas. egg replacer
- 4 tbsp. warm water
- ½ cup chopped pecans
Heat the oven to 350 degrees and place the rack in the middle of the oven.
I use an 8-9 inch fluted tart pan with a removable rim. Cut a circle of parchment paper the same size as the removable bottom of the pan. Put the parchment circle over the bottom on the pan and set on a cookie sheet.
Mix the 1 tbsp. of lemon juice or vinegar with the nut milk and set aside while it curdles.
In a large bowl, whisk together wheat flour, corn meal, baking powder, lemon zest, minced rosemary and ½ cup of sugar.
Mix the egg replacer with the warm water and stir to blend. Pour the soured milk and the egg replacer into the flour mixture and stir until blended. Scrap the mixture into the prepared pan. Sprinkle the nuts and the remaining ¼ cup of sugar over the batter and put the pan on the cookie sheet and in the oven. Set the timer for 35 minutes.
Use a toothpick to check if the torte is done. When it is done put it on a rack and let cool for about 30 minutes. It needs to be cool enough so that the torte pulls away from the sides of the pan. When ready, remove the rim.
Serve warm or cool, cut into wedges. I like to have it with a spoonful of cashew cream. CLICK HERE FOR THE RECIPE Lemon sorbet would be good as well.
Note: If you don’t have a fluted 2-part pan you can use a Pyrex pie plate. Just put the nuts and the ¼ cup of sugar on the bottom so that when you reverse the torte onto a plate the sweetened nuts are on top.