banana almond torte

Categories
Jewish
Dessert
Nuts/grains
Yield
12 servings
MeasureIngredient
  -SANDI BROOKS WFCJ53B
Large eggs,
  Separated keep at room tempe
1⅓ cup Sugar
3 tablespoons Lemon juice
1 tablespoon Grated orange rind
Very ripe bananas,
  Mashed (about 1 1/3 cups)
1 cup Matzah cake meal
1 cup Coarsely ground almonds
1 teaspoon Salt

In a large bowl, with an electric mixer beat the yolks and they are thick and pale. Gradually add the sugar, beating until the mixture is very thick. Beat in the lemon juice and the rind, add the bananas, the matzah cake meal, the almonds and the salt and beat the mixture until it is combined well. In a clean dry bowl, with clean dry beater beat the whites until they just hold stiff peaks, stir 1 cup of them into the banana mixture and fold in the remaining whites gently but thoroughly, Pour the batter into an ungreased 9" tube pan (3½" deep) with a removable bottom and bake the torte in the middle of a preheated 350 oven for 55-60 minutes, or until a tester comes out clean.

Invert the pan over the neck of a bottle and let the torte cool upside down. Run a thin knife around the edge and tube of the pan and remove the side of the pan. Run the knife under the bottom of the torte to release it and transfer the torte carefully with 2 spatulas to a serving plate.

I hope you enjoy this as much as I have.

Sandi in CT 03/19 09:21 pm Re-Formatted by Elaine Radis; 3/92

Random recipe of the day

Chile-tomato sauce

Follow us

 Subscribe in a reader