Ginger torte

Yield: 12 Servings

Measure Ingredient
3 cups Finely chopped almonds
1½ cup Sugar
½ cup Flour
½ teaspoon Ground ginger
½ teaspoon Salt
10 \N Eggs separated
½ cup Orange juice (fresh)
1 large Orange, grated zest of
2 tablespoons Finely chopped candied ginger
\N \N Powdered sugar for garnish

by: Louise Fiszer, copyrite l995 by BPE, Inc. (all from same author) Preheat oven to 350*F. Oil or spray a 10 Inch tube pan. Combine nuts with ½ cup of the sugar, flour, ground ginger and salt. Beat egg yolks and the remaining sugar until thick and pale, about 8 minutes. Stir in the orange juice zest and candied ginger. Fold nut mixture into yolk mixture with a spatula. In a large bowl beat egg whites until soft peaks form. Gradually beat in remaining ½ cup sugar. Fold whites into yolk batter and pour into prepared pan. Bake until a toothpick inserted in a centre comes out clean, about 45 minutes. Let cool in pan, then invert onto serving plate. Dust with powdered sugar.

Serves 12.

Posted to JEWISH-FOOD digest V96 #092 From: alotzkar@... (Al)

Date: Mon, 2 Dec 1996 11:36:21 -0800

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