Banana Citrus Almond Torte
"A lovely dessert for Passover or any other time. From Gourmet Magazine. Recipe works best if your eggs are at room temperature."
- Ready In:
- 1hr 20mins
- Ingredients:
- 8
- Serves:
-
8-10
ingredients
- 7 eggs, separated
- 1 1⁄3 cups sugar
- 3 tablespoons lemon juice, fresh
- 1 teaspoon orange rind, freshly grated
- 4 bananas, very ripe, mashed (approx. 1 and 1/3 cups)
- 1 cup matzo meal
- 1 cup almonds, blanched, corasely ground
- 1 teaspoon salt
directions
- Preheat oven to 350°F.
- In a large bowl, beat yolks till thick and pale.
- Gradually add in sugar, beating till mixture is very thick.
- Beat in lemon juice and orange rind.
- Add in bananas, meal, almonds and salt and beat until mixture is well combined.
- In a separate bowl, beat egg whites till they just hold stiff peaks.
- Fold the whites into the batter gently but thoroughly.
- Pour batter into an ungreased, 9" tube pan (3 and 1/2" deep) with a removable bottom.
- Bake in the middle of the oven for 55 - 60 minutes or until a tester comes out clean.
- Remove from oven and invert over the neck of a bottle so torte can cool upside down.
- After torte has cooled, run a thin knife around the edge and tube of the pan.
- Remove the sides of the pan and run knife under the bottom of the torte to release it.
- Carefully transfer torte to a serving plate.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Very nice and tasty dessert! I was worried about folding the whites into the batter but my torte came out perfectly. Thank you Kate! -
This is a delicious and refreshing dessert. I served it to company and we all loved it. I had no problems getting it to come out of the pan, which is good beacause that step always scares me LOL! Thanks for a well written and easy to follow recipe!
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
