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Banana Almond Torte

 

48

Yield

12

servings

Prep

20

min

Cook

60

min

Ready

80

min

Trans-fat Free
 

Ingredients

7 large eggs
separated keep at room temp
1 ⅓ cups sugar
3 tablespoons lemon juice
1 tablespoon orange zest
grated
4 each bananas
very ripe, mashed
1 cup matzo meal
*
1 cup almonds
coarsely ground
1 teaspoon salt

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 103g (3.6 oz)
Amount per Serving
Calories 20930% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 123mg 41%
Sodium 238mg 10%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 8%
Sugars g
Protein 12g
Vitamin A 3% Vitamin C 10%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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