Susiecat too's Note:
Intoxicating orange and coconut flavors, a light and perfect dessert for after a seder. It is pareve. If you want to, add whipped cream to the top. From Joan Nathan.
My Private Note
Units: US | Metric
- 1Preheat the oven to 325°F
- 2In the bowl of an electric mixer, beat the egg whites with 1/2 cup sugar until the mixture holds stiff peaks.
- 3Without washing the beaters, beat the eggs yolk in a small bowl with the rest of the sugar until light and fluffy.
- 4Add the yolks to the whites but do not stir.
- 5Add the walnuts and gently fold the ingredients together.
- 6Do the same with the coconut, one cup at a time.
- 7Pour the cake batter into a greased 9-inch spring form pan, and bake for 45 minutes until lightly brown on top.
- 8Remove from the oven and allow to cool.
- 9Mix together the orange juice and orange liqueur. Pour over the cake while it is still in the pan.
- 10When the cake has cooled, place it in the refrigerator until it is time to serve.
- 11Just before serving (add whipped cream here, if desired) garnish with bittersweet chocolate shavings.
- 12Store in the refrigerator.
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Nutritional Facts for Moroccan Passover Torte
Serving Size: 1 (75 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 263.2
- Calories from Fat 162
- Total Fat 18.0 g
- Saturated Fat 9.4 g
- Cholesterol 105.7 mg
- Sodium 40.5 mg
- Total Carbohydrate 22.6 g
- Dietary Fiber 2.9 g
- Sugars 19.0 g
- Protein 5.6 g
The following items or measurements are not included:
bittersweet chocolate squares