PASSOVER ORANGE WALNUT TORTE
In the early 1990's Gourmet Magazine did a series of Passover cakes which I now cannot find on epicurious.com. I had copied some of them and am posting them here. Note re powdered sugar: If kosher-for-Passover powdered sugar is unavailable, you can pulverize granulated sugar in a blender.
Provided by coconutty
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Set oven rack at middle of oven; preheat oven to 325 degrees F.
- In a large bowl with an electric mixer, beat egg yolks until thick and pale, add sugar gradually, beating. Beat until very thick.
- Beat in orange juice, lemon juice and rind. Add matzo cake meal and potato starch gradually, beating. Beat until combined well. Fold in walnuts gently.
- In a separate bowl with clean beaters, beat egg whites with a pinch of salt until they just hold stiff peaks.
- Stir 1 cup of the beaten egg whites into the orange mixture. Fold in remaining egg whites gently but thoroughly.
- Pour into an ungreased 9 inch tube pan (3 ½ inches deep) with a removable bottom. Bake about 55 to 60 minutes or until cake tester comes out clean.
- Invert pan over the neck of a bottle, let it cool upside down.
- Run a knife around edge of pan; remove side of pan. Run a knife under bottom of torte to release it.
- Transfer carefully with two spatulas to a serving plate. Sprinkle with sifted powdered sugar.
Nutrition Facts : Calories 212.8, Fat 8.8, SaturatedFat 1.4, Cholesterol 93, Sodium 52.6, Carbohydrate 30.1, Fiber 1.1, Sugar 23.3, Protein 5.1
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