Don't miss another issue…      Subscribe

Lemon-Pecan Torte

 

18

Yield

8

servings

Prep

20

min

Cook

60

min

Ready

100

min

Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

Torte
2 tablespoons matzo meal
*
7 large eggs
eparated
¾ cup sugar
2 cups pecans
coarsely ground
1 tablespoon lemon zest
1 tablespoon lemon juice
Glaze
1 each egg yolks
*
cup lemon juice
½ cup sugar
1 teaspoon margarine
1 tablespoon lemon zest

Directions

Preheat oven to 325℉ (160℃).

Grease 9 inch springform pan; dust with matzoh meal.

Prepare Torte: Whisk yolks and sugar in large bowl to blend. Stir in pecans and lemon rind.

Beat egg whites and lemon juice in large bowl until stiff but not dry peaks form.

Stir ¼ of whites into yolk mixture.

Fold in remaining whites until blended.

Scrape into prepared pan.

Bake in 325℉ (160℃) oven for 1 hour or until firm in center to touch.

Cool on wire rack for 15 minutes.

Cake will sink in center.

Meanwhile, prepare Glaze: Combine yolk, lemon juice, sugar and margarine in small saucepan.

Bring to simmering over medium heat, whisking constantly.

Off heat, stir in rind.

Pokes holes in top of cake with long skewer.

With cake still in springform pan, spooon glaze over.

Let stand a few minutes so glaze seeps in.

Remove cake from pan by running thin knife around rim to release cake; remove sides.

Garnish with lemon peel, if you wish.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 116g (4.1 oz)
Amount per Serving
Calories 37958% of calories from fat
 % Daily Value *
Total Fat 24g 38%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 185mg 62%
Sodium 68mg 3%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 11%
Sugars g
Protein 16g
Vitamin A 5% Vitamin C 13%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed