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