Banana Almond Torte
Submitted by Susan Farrell
Banana Almond Torte made with matzo meal is a flourless Passover dessert. Beaten egg whites provide all the lift, while ripe bananas and ground almonds create a rich, naturally gluten-free cake.
YIELD
12 servingsPREP
20 minCOOK
60 minREADY
80 minThis Banana Almond Torte is a Passover classic, flour-free by design and built on the structure of seven beaten eggs and the natural sweetness of very ripe bananas. Matzah cake meal stands in for flour, and coarsely ground almonds add richness and texture where butter or oil would normally step in. There’s no added fat in this batter at all.
The technique is more involved than a standard cake, but the method makes sense once you understand what it’s doing. Beating the yolks thick and pale, then folding in separately whipped whites, gives this torte its airy lift without any leavening agents or wheat flour.
Cooling it inverted - the same way you’d handle an angel food cake - is what keeps it from collapsing as the structure sets. Don’t shortcut this step. A bottle propped under the tube makes it easy.
Both lemon juice and orange zest go into the batter, and that citrus element matters. It lifts the dense banana and almond flavors and keeps the torte from tasting heavy.
Chef Tips
- Eggs must be at room temperature before you start. Cold whites won’t whip to stiff peaks properly.
- Fold the beaten whites in gently and thoroughly. Every bit of deflation means losing the structure that replaces flour and baking powder in this recipe.
- Use an ungreased tube pan. Like angel food cake, the batter needs to cling to the sides as it bakes. A greased pan prevents proper rise.
- Cool completely in the inverted pan before running a knife around the edge to release.
Ingredients
Directions
In a large bowl, with an electric mixer beat the yolks and they are thick and pale. Gradually add the sugar, beating until the mixture is very thick. Beat in the lemon juice and the rind, add the bananas, the matzah cake meal, the almonds and the salt and beat the mixture until it is combined well.
In a clean dry bowl, with clean dry beater beat the whites until they just hold stiff peaks, stir 1 cup of them into the banana mixture and fold in the remaining whites gently but thoroughly, Pour the batter into an ungreased 9” tube pan (3½ inch deep) with a removable bottom and bake the torte in the middle of a preheated 350℉ (180℃) oven for 55 to 60 minutes, or until a tester comes out clean.
Invert the pan over the neck of a bottle and let the torte cool upside down. Run a thin knife around the edge and tube of the pan and remove the side of the pan. Run the knife under the bottom of the torte to release it and transfer the torte carefully with 2 spatulas to a serving plate.
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