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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER PESACH RECIPES |
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PASSOVER ALMOND
TORTE |
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INGREDIENTS: |
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- 12 tbs. (1 1/2 sticks) unsalted margarine, plus more for greasing,
at room temperature, Parve, KP
- Cake meal, for coating the pan
- 3 cups blanched slivered almonds, KP
- 1 1/4 cups sugar, KP
- 4 large yolks
- 4 tsp. grated lemon zest
- 1/2 tsp. kosher salt, KP
- 1/2 tsp. ground cinnamon, KP
- 1 tsp. pure vanilla extract, KP
- 4 large egg whites
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INSTRUCTIONS: |
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- Position the rack in the middle of the oven and put the
temperature to 350 degrees F.
- Grease a 10-inch spring-form pan with margarine, line the bottom
with parchment paper, and grease the paper.
- Coat the pan with cake meal and tap out the excess.
- Pulse the almonds and 1/4 cup of the sugar in a food processor
until the consistency of fine cornmeal. Really lean on that button to
make sure the almonds are as finely chopped as possible.
- Add the margarine and pulse to combine.
- Set aside
- In the bowl of a stand mixer fitted with the paddle attachment, or
with a handheld mixer in a big bowl, beat 3/4 cup plus 2 tbsp of the
sugar and the yolks on medium-high until very light and fluffy, about
7 minutes.
- Add a zest, salt, and cinnamon and mix until incorporated.
- Whirl in the almond mixture and vanilla.
- In an impeccably clean bowl, whisk the egg whites until foamy then
slowly whisk in the remaining 2 tbsps of sugar until the whites form
soft, luscious peaks.
- Plop a spatual full into the almond mixture and stir to lighten.
- Carefully fold in the remainder of the whites until no streaks
show
- Spoon the batter into the pan and smooth the top.
- Bake until the cake is golden brown and begins to pull away from
the sides of the pan, about 45 minutes.
- Transfer to a rack and let rest for 5 minutes before releasing the
cake from the pan.
- Cool completely before serving.
- The middle will collapse a bit; that is as it should be.
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YIELDS: 10-12 servings. |
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Chef's Note: because this torte is made with no flour, it's exceptionally
moist and dense - just the way the Portuguese adore it. To decorate it, I
like to sprinkle on a bit of confectioners' sugar or, if I am feeling
truly decadent, I spoon on some preserves and whipped cream. |
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Source: Rabbi
Alan Ira Silver |
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KOSHER DELIGHT MAGAZINE
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