Passover Orange Walnut Torte

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.

• Ready In: 1 hr 40 mins
• Serves: 12

Ingredients

• 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

Directions

1. Set oven rack at middle of oven; preheat oven to 325 degrees F.
2. In a large bowl with an electric mixer, beat egg yolks until thick and pale, add sugar gradually, beating. Beat until very thick.
3. 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.
4. In a separate bowl with clean beaters, beat egg whites with a pinch of salt until they just hold stiff peaks.
5. Stir 1 cup of the beaten egg whites into the orange mixture. Fold in remaining egg whites gently but thoroughly.
6. 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.
7. Invert pan over the neck of a bottle, let it cool upside down.
8. Run a knife around edge of pan; remove side of pan. Run a knife under bottom of torte to release it.
9. Transfer carefully with two spatulas to a serving plate. Sprinkle with sifted powdered sugar.