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  PESACH, PASSOVER RECIPES   מתכונים כשרים לפסח    
 
 
  KOSHER PESACH RECIPES  
  PASSOVER ALMOND TORTE  
     
  INGREDIENTS:  
 
  • 12 tbs. (1 1/2 sticks) unsalted margarine, plus more for greasing, at room temperature, Parve, KP
  • Cake meal, for coating the pan
  • 3 cups blanched slivered almonds, KP
  • 1 1/4 cups sugar, KP
  • 4 large yolks
  • 4 tsp. grated lemon zest
  • 1/2 tsp. kosher salt, KP
  • 1/2 tsp. ground cinnamon, KP
  • 1 tsp. pure vanilla extract, KP
  • 4 large egg whites
 
  INSTRUCTIONS:  
 
  1. Position the rack in the middle of the oven and put the temperature to 350 degrees F.
  2. Grease a 10-inch spring-form pan with margarine, line the bottom with parchment paper, and grease the paper.
  3. Coat the pan with cake meal and tap out the excess.
  4. Pulse the almonds and 1/4 cup of the sugar in a food processor until the consistency of fine cornmeal. Really lean on that button to make sure the almonds are as finely chopped as possible.
  5. Add the margarine and pulse to combine.
  6. Set aside
  7. In the bowl of a stand mixer fitted with the paddle attachment, or with a handheld mixer in a big bowl, beat 3/4 cup plus 2 tbsp of the sugar and the yolks on medium-high until very light and fluffy, about 7 minutes.
  8. Add a zest, salt, and cinnamon and mix until incorporated.
  9. Whirl in the almond mixture and vanilla.
  10. In an impeccably clean bowl, whisk the egg whites until foamy then slowly whisk in the remaining 2 tbsps of sugar until the whites form soft, luscious peaks.
  11. Plop a spatual full into the almond mixture and stir to lighten.
  12. Carefully fold in the remainder of the whites until no streaks show
  13. Spoon the batter into the pan and smooth the top.
  14. Bake until the cake is golden brown and begins to pull away from the sides of the pan, about 45 minutes.
  15. Transfer to a rack and let rest for 5 minutes before releasing the cake from the pan.
  16. Cool completely before serving.
  17. The middle will collapse a bit; that is as it should be.
 
  YIELDS: 10-12 servings.  
     
  Chef's Note: because this torte is made with no flour, it's exceptionally moist and dense - just the way the Portuguese adore it. To decorate it, I like to sprinkle on a bit of confectioners' sugar or, if I am feeling truly decadent, I spoon on some preserves and whipped cream.  
     
  Source: Rabbi Alan Ira Silver  
 

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