Passover Orange Walnut Torte
In the early 1990’s gourmet magazine did a series of passover cakes which i now cannot find on epicurious.com. i had copied some of them and am posting them here. note re powdered sugar: if kosher-for-passover powdered sugar is unavailable, you can pulverize granulated sugar in a blender.
Steps
Set oven rack at middle of oven.
Preheat oven to 325 degrees f.
In a large bowl with an electric mixer , beat egg yolks until thick and pale , add sugar gradually , beating.
Beat until very thick.
Beat in orange juice , lemon juice and rind.
Add matzo cake meal and potato starch gradually , beating.
Beat until combined well.
Fold in walnuts gently.
In a separate bowl with clean beaters , beat egg whites with a pinch of salt until they just hold stiff peaks.
Stir 1 cup of the beaten egg whites into the orange mixture.
Fold in remaining egg whites gently but thoroughly.
Pour into an ungreased 9 inch tube pan with a removable bottom.
Bake about 55 to 60 minutes or until cake tester comes out clean.
Invert pan over the neck of a bottle , let it cool upside down.
Run a knife around edge of pan.
Remove side of pan.
Run a knife under bottom of torte to release it.
Transfer carefully with two spatulas to a serving plate.
Sprinkle with sifted powdered sugar.
Ingredients
eggs, granulated sugar, fresh orange juice, fresh lemon juice, orange rind, matzo cake meal, potato starch, walnuts, salt, powdered sugar