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Pecan Torte

in Diana's Recipe Book

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Servings: 10-12
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.

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)

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

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