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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.
- Preheat the oven to 325°F
- In the bowl of an electric mixer, beat the egg whites with 1/2 cup sugar until the mixture holds stiff peaks.
- Without washing the beaters, beat the eggs yolk in a small bowl with the rest of the sugar until light and fluffy.
- Add the yolks to the whites but do not stir.
- Add the walnuts and gently fold the ingredients together.
- Do the same with the coconut, one cup at a time.
- Pour the cake batter into a greased 9-inch spring form pan, and bake for 45 minutes until lightly brown on top.
- Remove from the oven and allow to cool.
- Mix together the orange juice and orange liqueur. Pour over the cake while it is still in the pan.
- When the cake has cooled, place it in the refrigerator until it is time to serve.
- Just before serving (add whipped cream here, if desired) garnish with bittersweet chocolate shavings.
- Store in the refrigerator.
Good torte. I love the light crunchy texture combined with the moistness of the cake with orange. That is isn't as sweet as many Passover recipes works well with a rich meal like a seder. I made this with unsweetened coconut (try an Asian store or Sprouts to source it for non-Passover use) and only 1/2 cup of sugar. That was more than sweet enough. I also poked the baked cake with a fork and then poured the orange juice over it. It tasted great that day and even better the day after. Instead of chocolate shavings I melted the chocolate in the microwave at 50% for 1 minute and made a nice design on the top of my cake (picture available if there is a way to upload it). I will probably make this for our Passover seder with some changes. I will add a little cardamon. Additionally I will probably brush the cake with some microwaved jam and decorate the cake with oranges (or orange and mangoes) arranged on top. I'll then follow it with the chocolate. For such a festive meal I like to have my cakes look as impressive as they taste. Thanks for the great recipe.
Thought this would be a tasty treat and something different. I found it to be just OK. I did cut back on the sugar as Cook Gordon suggested, but I felt that perhaps the coconut could be chopped into smaller pieces. Also, if making ahead-do not pour the juice/liqueur over it until ready to serve. then remove from springform. It will discolor if left to sit in the metal pan.
This was wonderful. I could not find unsweetened coconut in my grocery, and therefore used the sweetened coconut. I did cut the sugar in half -- beating 1/4 cup with the egg whites and 1/4 cup with the yolks. I served with the whipping cream and fresh berries.