Alabama Lemon Pecan Torte
Keys: Citrus Nuts Jewish Jewish Kosher
Yield: 8 Servings
Ingredients:
7 lrg Eggs, separated
3/4 cup Sugar
2 cup Pecans, coarsely ground
1 tbl On, lemon rind
1 tbl On, lemon juice
2 tbl Ons, matzo meal
1 lrg Egg yolk
1/3 cup Lemon juice
1/2 cup Sugar
1 tsp Unsalted butter or margarine
1 tbl On, lemon rind
Method:
For the torte: Whisk together the egg yolks and the sugar in a large
bowl until blended. Stir in the pecans and the lemon rind. In a separate
bowl beat the egg whites and the lemon juice until the whites are stiff,
but not until dry peaks form. Stir one fourth of the whites into the
yolk mixture.
Gently fold in the remaining whites until blended. Scrape into a greased
9 inch springform pan that has been dusted with matzah meal. Bake in a
preheated 325 degree oven for 1 hour or until firm to the touch in the
center. Cool in the pan on a wire rack for 15 minutes. The cake may sink
in the center. For the glaze: Meanwhile, prepare the glaze. Combine the
egg yolk, lemon juice, sugar; and butter or margarine in a small
saucepan.
Bring to simmering over medium heat, whisking constantly. Remove from
the heat. Stir in the lemon rind. Poke holes in the top of the cake with
long skewers so that the glaze can soak in. With the cake still in the
springform pan, spoon the glaze over. Let the cake stand a few minutes
until the glaze seeps into the cake. Then remove the cake from the pan
by running a thin knife around the rim to release the cake. Garnish with
lemon rind, if you wish.
.
.*Angelique*
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