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Banana Almond Torte (P, KLP, TNT)
Source: Self
Serves: 12

7 large eggs, separated (keep at room temperature)
1-1/3 cups sugar
3 tablespoons lemon juice
1 tablespoon grated orange rind
4 very ripe bananas, mashed (about 1-1/3 cups)
1 cup matzo cake meal
1 cup coarsely ground almonds
1 teaspoon salt

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 matzo 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 (3-1/2" deep) with a removable bottom and bake the torte in the middle of a preheated 350°F 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.

Poster's Notes:
I made this for Passover both nights (I used a 10" springform pan and a small 6" or 7" springform--instead of tube pan recommended--from this recipe and used the small one for my Seder and brought the large one to the second Seder) and got rave reviews, they all asked for the recipe. It was delicious and it was different from the usual Chocolate Torte. A definite keeper.

Posted by Sandi Brooks

Nutritional Info Per Serving: N/A