FIG-APRICOT ALMOND TORTE

A nutty, country-style cake-

 

6 eggs
1 Tbsp. matzo meal
1/2 cup chopped dried figs
1/2 cup chopped dried apricots
1 cup ground almonds*
2/3 cup matzo meal
1 Tbsp. finely shredded orange peel
1/2 tsp. ground cinnamon
3/4 cup sugar
1/4 tsp. cream of tartar
1/4 tsp. salt
1/4 cup apricot preserves (optional)
Sweetened whipped cream (optional)
Sliced dried apricots (optional)

Separate eggs. Grease the bottom of a 9-inch springform pan; sprinkle with the 1 tablespoon matzo meal.

In a large food processor bowl or blender container combine figs and apricots. Cover; process or blend till finely chopped. Add ground almonds, the 3/4 cup matzo meal, orange peel, and cinnamon. Cover; process or blend till combined.

In a large mixing bowl beat the egg yolks with an electric mixer on low speed about 5 minutes or till thick and lemon-colored. Gradually add the sugar, beating about 5 minutes more or till very thick. Stir in the fig-apricot mixture.

Wash beaters thoroughly. In another large mixing bowl beat egg whites at low speed till foamy. Add the cream of tartar and salt; beat till stiff peaks form. Stir about 1/3 of the egg whites into the fig mixture. Fold the fig mixture into remaining whites. Pour batter into prepared pan; spread evenly. Bake in a 350 degree F. oven for 30 to 35 minutes or till a wooden toothpick inserted near the center comes out clean. Cool 10 minutes. Remove sides of pan; cool completely.

If desired, in a small pan heat preserves till melted. Brush atop cooled torte. Serve with sweetened whipped cream and garnish with sliced dried apricots, if desired. Makes 8 to 12 servings.

*Note: To make 1 cup ground almonds, place 3/4 cup whole blanched almonds in a food processor bowl. Cover; process just till finely ground.

Nutrition facts per serving: 498 cal., 12 g fat, 160 mg chol., 12 g pro., 94 g carbo., 11 g fiber, 126 mg sodium.


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