Barbara Tropp's Pecan-Ginger Torte
Published March 26, 1988
- Total Time
- About 1 hour 30 minutes, plus overnight refrigeration
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Ingredients
4 ounces pecans, plus 18 perfect pecan halves
6 large egg yolks
1 cup, minus 2 tablespoons, sugar
1 tablespoon fresh lemon juice
2 tablespoons fresh ginger juice squeezed from about ½ cup of very finely diced or food-processed pureed fresh ginger
Several twists white pepper (optional)
½ cup matzoh meal
6 large egg whites
½ teaspoon coarse kosher salt
1 ½ to 2 tablespoons finely minced crystallized ginger or finely minced glaceed apricots or thin rings of candied kumquats
Nutritional analysis per serving
42 grams carbs; 551 milligrams cholesterol; 828 calories; 35 grams monosaturated fat; 17 grams polyunsaturated fat; 9 grams saturated fat; 65 grams fat; 8 grams fiber; 621 milligrams sodium; 27 grams protein; 20 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Lightly grease two 8-to-9-inch springform pans or two 9-to-10-inch tart pans with removable bottoms. Line the bottoms with greased paper. Preheat the oven to 350 degrees.
- Step 2
Toast the four ounces of pecans for 15 minutes in the oven, rotating the tray once midway. Let cool.
- Step 3
Mince the pecans with a sharp knife or with an on-off food processor motion, until fine but dry.
- Step 4
Beat the egg yolks until light. Add the sugar gradually, until the yolks turn very creamy and form ribbons on the beater.
- Step 5
Add the lemon juice, ginger juice and pepper. Beat to mix.
- Step 6
Add the minced pecans and matzoh meal. Beat until blended.
- Step 7
In a large bowl, beat the egg whites until they are blended. Add salt and continue whipping until the egg white forms firm peaks but are not dry.
- Step 8
Lightly fold the egg whites into the nut mixture, until well blended.
- Step 9
Divide the mixture between the two prepared pans.
- Step 10
Sprinkle the crystallized ginger, glaceed apricots or kumquats evenly over the top. Space eight pecan halves around the edges of each tart, putting a ninth in the center.
- Step 11
Bake in the middle or the bottom third of the oven for 40 to 45 minutes, until a cake tester in the center of the cake comes out dry.
- Step 12
Let cool completely in pan. The cake tastes best baked a day in advance. Wrap air-tight overnight. Serve with a selection of seasonal berries. Or, if having a vegetarian seder, serve with Chantilly cream or Barbara Tropp's fresh ginger ice cream, the recipe for which is in ''The Modern Art of Chinese Cooking.''
Private Notes