Lemon-pecan torte
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Matzoh meal |
| 7 | Eggs,separated | |
| ¾ | cup | Sugar |
| 1 | Egg yolk | |
| ⅓ | cup | Lemon juice |
| ½ | cup | Sugar |
| 2 | cups | Pecans,coarsely ground |
| 1 | tablespoon | Lemon rind |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Margarine |
| 1 | tablespoon | Lemon rind |
Directions
TORTE
GLAZE
1. Preheat oven to 325'F. Grease 9" springform pan; dust with matzoh meal.
2. Prepare Torte: Whisk yolks and sugar in large bowl to blend. Stir in pecans and lemon rind. Beat egg whites and lemon juice in large bowl until stiff but not dry peaks form. Stir ¼ of whites into yolk mixture. Fold in remaining whites until blended. Scrape into prepared pan.
3. Bake in 325'F oven for 1 hour or until firm in center to touch.
Cool on wire rack for 15 minutes. Cake will sink in center. 4. Meanwhile, prepare Glaze: Combine yolk, lemon juice, sugar and margarine in small saucepan. Bring to simmering over medium heat, whisking constantly. Off heat, stir in rind. 5. Pokes holes in top of cake with long skewer. With cake still in springform pan, spooon glaze over. Let stand a few minutes so glaze seeps in. Remove cake from pan by running thin knife around rim to release cake; remove sides. Garnish with lemon peel, if you wish.