| MATZAH
ALMOND TORTE SERVES 8 |
8
eggs, separated
1½ cups sugar
¼ cup sifted matzah meal
½ tablespoon lemon juice
Grated rind of ½ lemon |
¼
teaspoon salt
1 tablespoon cold water
½ cup pecan meats, ground
½ cup almonds, ground |
- Beat the egg yolks until light.
Gradually add the sugar and continue beating until the eggs are
lemon colored.
- Preheat oven to 325 degrees F.
Grease and flour with matzah flour a 9-inch springform pan
- Add the matzah meal to the yolks
- Add the lemon juice and rind,
salt, and water. Fold in the nuts.
- Beat the egg whites until stiff.
Fold into the mixture.
- Transfer to the springform pan and
bake 45-60 minutes, or until a toothpick comes out clean.
Serve as is, or with the following glaze.
GLAZE:
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1 egg yolk
½ cup lemon juice
½ cup sugar
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Grated rind of ½ lemon
1 teaspoon butter of parve margarine
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- While the torte is still in the
oven, beat together the egg yolk, lemon juice, sugar, and lemon
rind. Place the mixture in a saucepan and boil it, stirring
constantly until it thickens slightly. Stir in the butter.
- With a toothpick, poke holes in
the top of the cake at 1-inch intervals. When the cake has
cooled slightly, still in the pan, pour the glaze over it. Let
stand a few minutes so the glaze sinks in, and then remove from
the pan.
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Source:
The Jewish Holiday Kitchen - Joan Nathan
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FOOD