1 cup walnuts
1 cup cake flour
1 1/2 tsp baking powder
1 Tbsp brewed coffee
1/2 tsp cardamon
1 1/2 sticks unsalted butter, softened
3/4 cup sugar
3 large eggs
1 1/2 Tbsp vegetable oil
1 tsp salt
Syrup
1 cup water
2/3 cup sugar
2 tbsp pure maple syrup
1 tbsp fresh lemon juice
1 Tbsp brewed coffee
1  tsp cinnamon
Mascarpone Cream
1 cup chilled whipping cream
1/2 cup chilled Mascarpone cheese*
1/4 cup sugar
1 tsp vanilla

Preheat oven to 350° F.
Butter and flour torte pan with removable side.
Toast walnuts about 8 minutes, and cool.
Grind walnuts fine.
Sift together flour, baking powder, and a pinch salt.
Beat together butter and sugar until light and fluffy; add eggs, then coffee and oil.
Add flour mixture, walnuts until just combined.
Bake in middle of oven about 25 minutes at 350F.
Cool cake on a rack 15 minutes.
Remove side of torte pan.
Brush top with maple syrup mixture.
Prepare mascarpone cream by whipping cream in medium bowl; add mascarpone cheese, sugar and vanilla until you get stiff peaks.
Top torte with cream and serve.

Nutritional facts per serving (daily value): Calories 526kcal; Protein 6g (12%); Total Fat 31g (48%)(Sat. 13g (63%)); Chol. 125mg (42%); Carb. 58g (19%); Fiber 1g (6%); Sugars 43g; Calcium 88mg (9%); Iron 2mg (13%)

Recipe Serves Two

12 oz firm tofu

3 Tbsp unsalted butter

4 Tbsp apple butter

1 rome apple

1 Tbsp lemon juice

1 Tbsp brown sugar

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp seasalt

1/4 cup chopped walnuts

Cut tofu into 1-inch sections. Compress tofu by placing the cut sections between two clean cloths on plates for 30 minutes and weighted; this will squeeze out any excess water.

Core apple and slice into bite size pieces placing into a bowl then sprinkle with lemon juice. Add brown sugar, cinnamon, nutmeg, salt and walnuts. Toss gently.

Place unsalted butter in saute pan on medium high heat. Add apple mixture and saute for 3-5 minutes. Remove from saute pan.

Brush tofu sections with apple butter and then place sections in saute pan until golden brown on both sides.

Place a bed of lettuce on your plates adding apple mixture, then add tofu sections. Top with a dollop of apple butter.

Sprinkle with fresh ground cinnamon.