Pecan and Apple Torte

Serves 6, Prep 30 mins, Cook 55 mins

1½ cups pecans, toasted

2 Pink Lady apples (160g each)

1 tblsp lemon juice

25g unsalted butter, chopped

¾ cup caster sugar

6 eggs, separated

1 tsp vanilla extract

1 tsp mixed spice

1 tsp ground cinnamon

Icing sugar mixture, to decorate

Whipped cream, to serve

1 Grease a 22cm round springform pan. Line base and side with baking paper, extending paper 2cm above pan edge.

2 Process pecans in a food processor until finely crushed.

3 Peel and core apples. Cut into 2cm pieces. Place in a large bowl with juice. Toss to coat.

4 Melt butter in a medium, non-stick frying pan over a medium to high heat. Add apples, 2 tblsps water and ¼ cup of the sugar. Cook, stirring occasionally, for about 7 minutes, or until tender. Remove. Cool slightly. 5 Beat egg yolks, vanilla and ¼ cup of the remaining sugar in a small bowl of an electric mixer until pale and creamy. Transfer to a large bowl. Fold in pecans, mixed spice and cinnamon until just combined. Fold in apple mixture.

6 Beat egg whites in same, clean bowl of electric mixer until soft peaks form. With motor operating, gradually add remaining sugar, 1 tblsp at a time. Beat until sugar is dissolved.

7 In two batches, gently fold into pecan mixture until just combined. Pour into prepared pan. Smooth over top. 8 Cook in a moderately slow oven (160C) for about 55 minutes, or until golden brown. Remove. Stand in pan 15 minutes before removing. 9 Dust sifted icing sugar over warm or cold torte. Serve with cream.

YOU’LL LOVE THIS GLUTEN-FREE DESSERT, WITHOUT ANY HARD-TOFIND INGREDIENTS!