PECAN TORTE

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Pecan Torte image

This torte is both dairy- and gluten-free. Toasted pecans lend a nutty flavor. Serve this simple dessert with lemon curd and berries for a sweet finish to your Passover meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 10-inch torte

Number Of Ingredients 9

9 large eggs, separated
1 1/2 cups granulated sugar
1 tablespoon freshly grated lemon zest, plus more for garnish
1 teaspoon pure vanilla extract
1 teaspoon salt
12 ounces pecans, toasted and finely ground (3 cups)
Confectioners' sugar, for dusting
Lemon Curd for Pecan Torte
Mixed berries, for serving

Steps:

  • Preheat oven to 350 degrees. Put egg yolks, granulated sugar, zest, vanilla, and salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thickened, about 4 minutes. Fold in pecans.
  • Beat whites in a clean mixing bowl until stiff peaks form; fold into yolk mixture. Pour into a 10-inch springform pan.
  • Bake until golden brown, about 1 hour (if top browns too quickly, tent with foil). Let cool on a wire rack 30 minutes. Remove sides of pan. Let cool completely. Dust with confectioners' sugar. Serve with curd and berries; garnish with zest.

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