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7 large eggs, separated, at room temperature
1 1/3 cups sugar
3 tablespoons fresh lemon juice
1 teaspoon freshly grated orange rind
4 very ripe bananas, mashed (approx. 1 1/3 cups)
1 cup matzo cake meal
1 cup coarsely ground blanched almonds
1 teaspoon salt
Preheat the oven to 350 degrees.
In a large bowl with an electric mixer beat the yolks until they are
thick and pale. Add the sugar gradually, beating. Continue beating
until the mixture is very thick. Beat in the lemon juice and the
orange rind. Add the bananas, the cake meal, the almonds, and the
salt. Beat the mixture until it is combined well.
Clean the beaters before proceeding. In a separate bowl, beat the
egg whites until they just hold stiff peaks. Stir 1 cup of them into
the banana mixture, and fold the remaining whites gently but
thoroughly. Pour the batter into an ungreased 9-inch tube pan (3 1/2
inches deep) with a removable bottom.
Bake the torte in the middle of the oven for 55-60 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.
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.
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