Prep 40 mins
Cook 1 hr
In the early 1990’s Gourmet Magazine did a series of Passover cakes which I now cannot find on epicurious.com. I had copied some of them and am posting them here. Note re powdered sugar: If kosher-for-Passover powdered sugar is unavailable, you can pulverize granulated sugar in a blender.
- 6 large eggs, separated, at room temperature
- 1 1⁄3 cups granulated sugar
- 1⁄4 cup fresh orange juice
- 3 tablespoons fresh lemon juice
- 2 teaspoons grated orange rind
- 1⁄2 cup matzo cake meal
- 1⁄2 cup potato starch
- 1 cup finely chopped walnuts
- 1 pinch salt
- powdered sugar, for sprinkling on top of torte
- Set oven rack at middle of oven; preheat oven to 325 degrees F.
- In a large bowl with an electric mixer, beat egg yolks until thick and pale, add sugar gradually, beating. Beat until very thick.
- Beat in orange juice, lemon juice and rind. Add matzo cake meal and potato starch gradually, beating. Beat until combined well. Fold in walnuts gently.
- In a separate bowl with clean beaters, beat egg whites with a pinch of salt until they just hold stiff peaks.
- Stir 1 cup of the beaten egg whites into the orange mixture. Fold in remaining egg whites gently but thoroughly.
- Pour into an ungreased 9 inch tube pan (3 ½ inches deep) with a removable bottom. Bake about 55 to 60 minutes or until cake tester comes out clean.
- Invert pan over the neck of a bottle, let it cool upside down.
- Run a knife around edge of pan; remove side of pan. Run a knife under bottom of torte to release it.
- Transfer carefully with two spatulas to a serving plate. Sprinkle with sifted powdered sugar.
I made this last night for Passover seder tonight. It was pretty easy to make, though a bit dry, as Passover cakes typically are. Because I am not concerned with kashruth, I will add some melted butter (maybe 1/4 stick?) at the very end.