Lemon-Pecan Torte

2 tablespoons Matzoth Meal
7 eggs; separated
¾ cups granulated sugar
2 cups Pecan Valley Pecan Pieces; coarsely ground
1 tablespoon lemon rind
1 tablespoon lemon juice
1 recipe Lemon Glaze

1. Preheat oven to 325ºF.
2. Grease 9-inch spring form pan; dust with matzoth meal.
3. Whisk yolks and sugar in large bowl to blend. Stir in pecans and lemon rind.
4. In large bowl beat egg whites and lemon juice until stiff but not dry peaks form. Stir ¼ of whites into yolk mixture. Fold in remaining whites until blended. Scrape into prepared pan.
5. Bake in preheated oven for 1 hour or until firm in center to touch.
6. Cool on wire rack for 15 minutes. Cake will sink in center.
7. Meanwhile, prepare Lemon Glaze
8. Pokes holes in top of cake with long skewer. With cake still in spring form pan, spoon glaze over. Let stand a few minutes so glaze seeps in.
9. Remove cake from pan by running thin knife around rim to release cake; remove sides. Garnish with lemon peel, if you wish.
Lemon Glaze
1 egg yolk
⅓ cup lemon juice
½ cup granulated sugar
1 teaspoon margarine
1 tablespoon lemon rind1. Combine yolk, lemon juice, sugar and margarine in small saucepan. Bring to simmering over medium heat, whisking constantly.
2. Off heat, stir in rind.

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