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Vegetable Torte

By Edited Nov 13, 2013 0 0


This vegetable and rice cake is very versatile and can be made using many different fresh or canned vegetables. It can be served hot or cold and can be used to make one large torte or several small individual muffin sized cakes.


1 medium onion chopped

2 cloves of garlic crushed or finely minced

1 large yellow sweet pepper, chopped or sliced thinly

10 oz. of either fresh or canned vegetables such as corn, zucchini, broccoli, bell peppers, or mixed vegetables, chopped

2 Tablespoons Olive oil

8 oz. Risotto Rice

1/2 cup Dry White Wine

3 1/2 cups of vegetable stock

4 eggs - separated

Salt and Pepper

4 oz of Cheese - grated, Cheddar or Parmesan works well

1/2 teaspoon lemon juice


If fresh vegetables are being used, they must first be blanched by submerging them in boiling water and holding them at a boil for two minutes. Remove from the boiling water and cool quickly in cold icy water, then drain and set aside.

In a 2 quart saucepan heat the Olive oil and cook the yellow pepper, onion, and garlic until they are soft, about 4 to 6 minutes.

Add the Risotti Rice and cook for 1 minute, stirring constantly. Add the wine and cook while stirring until all the liquid is absorbed.

Add the vegetable stock and season with salt and pepper to taste. Bring to a boil and let simmer for 15 to 20 minutes.

Take the pan off the heat, add in the cheese and let cool for 10 minutes.

Beat the eggs yolks well and add them to the mixture, beating well.

Chop the blanched or canned vegetables and add them to the rice mixure.

Grease a 2 inch deep, 10 inch pan and line with wax paper or use a muffin pan lined with paper cupcake holders. The recipe will make 24 muffin sized cakes.

Preheat the oven to 350 degrees.

Using a mixer on high, beat the eggs whites and lemon juice together and continue beating till stiff peaks form. Lightly fold in the beaten egg whites into the rice mixture.

Pour into the prepared cake pan or muffin tin and bake. Bake for 1 hour if making a single cake or 30 minutes for small individual cakes, until they have risen and

are golden brown. Center will not be totally firm. Let the cakes cool before removing from the pan. Insert a knife along the edge and run it around the sides of the cakes before turning them over onto a tray.



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