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Pecan Torte
in Diana's Recipe Book
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| Servings: 10-12 |
| Comments: Scoops of tangerine sorbet are the perfect accompaniment to this torte, which includes tangerine zest to link it to the sorbet. At a nonkosher meal, top the torte with whipped cream. Note: See recipe for Tangerine Sorbet under Hanukkah recipe category. |
Ingredients:  3 cups chopped pecans 1 1/2 cups granulated sugar 10 large eggs, separated 1/2 cup fresh tangerine juice Grated zest of 3 tangerines 1/2 cup sifted all-purpose flour 1/2 tsp. salt 1 tsp. ground cinnamon Chopped candied tangerine peel (optional) |
| Instructions: Preheat an oven to 350°F. Oil and flour a 10-inch tube pan or angel food cake pan. In a food processor, chop the pecans with 1/2 cup of the sugar as finely as possible; do not let it turn to paste. Set aside. In the bowl of an electric mixer, combine the egg yolks and 1/2 cup of the sugar. Set the bowl over a pan of hot water and whisk for a few minutes until warm. Remove from the hot water and beat with the whisk attachment on high speed until the mixture is very thick and pale and a small amount trailed from the whisk forms a ribbon on the surface of the mixture, about 8 minutes. Stir in the tangerine juice and zest. In a bowl, toss the nut mixture with the flour, salt and cinnamon. Using a rubber spatula, gradually fold these dry ingredients into the yolk mixture. In a large bowl, beat the egg whites until soft peaks form. Gradually beat in the remaining 1/2 cup sugar. Fold the whites into the batter, then fold in the candied tangerine peel. Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Let the cake cool in the pan, then invert onto a plate; slice to serve. Makes one 10-inch torte. If desired, serve with Tangerine Sorbet. Makes 10-12 servings. |
| Date: November 29, 2002 |