Banana Almond Torte
Yield
12 servingsPrep
20 minCook
60 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | large |
eggs
separated keep at room temp |
|
| 315 | ml |
sugar
|
|
| 45 | ml |
lemon juice
|
|
| 15 | ml |
orange zest
grated |
|
| 4 | each |
bananas
very ripe, mashed |
|
| 237 | ml |
matzo meal
|
*
|
| 237 | ml |
almonds
coarsely ground |
|
| 5 | ml |
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.
