Lemon-Pecan Torte

This flourless torte is built for Passover but good enough to bake year-round. Ground pecans replace flour entirely, and matzoh meal dusts the pan instead of breadcrumbs. Seven eggs, separated and folded, give the torte its lift and structure.

The technique is all about the egg whites. Beaten stiff with lemon juice, they fold into the rich pecan-yolk base to create an airy cake that rises tall in the oven, then sinks in the center as it cools. That sunken center is normal and actually becomes a natural well for the warm lemon glaze.

The glaze is essentially a quick lemon curd. Egg yolk, lemon juice, sugar, and a touch of margarine heat together until simmering, then pour over the warm cake through poked holes so it seeps deep into the crumb.

Chef Tips

• Beat the egg whites until stiff but not dry. Over-beaten whites are grainy and deflate when folded, which kills the torte’s rise
• Fold the whites in two stages. Stir the first quarter in vigorously to lighten the batter, then fold the rest gently to preserve the air
• Poke holes with a long skewer all the way through the cake before glazing so the lemon syrup reaches the bottom
• Cool for 15 minutes before glazing, but keep the cake in the springform pan. This contains the glaze while it soaks in

Variations

• Almond version: Use ground almonds instead of pecans for a more traditional European nut torte
• Orange glaze: Replace lemon juice and zest with orange juice and zest for a sweeter, mellower citrus flavor
• Chocolate drizzle: Add a thin line of melted dark chocolate over the lemon glaze for a striking and flavorful contrast