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Not your typical Passover cake, but kosher for Passover nonetheless
Passover Hazelnut Torte
3 cup hazelnuts 12 egg whites (1 1/2 cups)
1/4 tsp salt 1 1/3 cup honey 1 vanilla pod (for non-Passover, use 1 1/2 tsp vanilla extract) 2 drops
almond essential oil (for non-Passover, use 3/4 tsp almond extract)
Roast hazelnuts at 400F, stirring often, until browned. Turn out into a dish towel and rub to remove
skins (which are bitter). Finely pulverize them in a food processor, being careful not to over-
process them and turn them into nut butter.
Grease three 9" cake pans or one 11"x17" pan and line with wax paper. Preheat oven to 325F. Beat egg
whites and salt in a stand mixer until very soft peaks form. Add honey, seeds from vanilla pod (or
extract), and almond essential oil (or extract) and beat until almost-stiff peaks form. Gently fold
in the pulverized nuts. Turn into prepared pans; mound slightly in the center. Bake 50-60 minutes
until just barely sticky to the touch. Let pan(s) cool on rack 5 minutes. Turn out and remove wax
paper. Let cool thoroughly. Split the rectangular cake into 2 or 3 pieces. Frost this with whatever
you like. My favorite is to fill with jam and frost with food-processor-whipped cream (which is much
thicker than other whipped cream, much less air gets beaten in).
>From The Political Palate, Bloodroot Collective
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Passover Hazelnut Torte
3 cup hazelnuts 12 egg whites (1 1/2 cups)
1/4 tsp salt 1 1/3 cup honey 1 vanilla pod (for non-Passover, use 1 1/2 tsp vanilla extract) 2 drops
almond essential oil (for non-Passover, use 3/4 tsp almond extract)
Roast hazelnuts at 400F, stirring often, until browned. Turn out into a dish towel and rub to remove
skins (which are bitter). Finely pulverize them in a food processor, being careful not to over-
process them and turn them into nut butter.
Grease three 9" cake pans or one 11"x17" pan and line with wax paper. Preheat oven to 325F. Beat egg
whites and salt in a stand mixer until very soft peaks form. Add honey, seeds from vanilla pod (or
extract), and almond essential oil (or extract) and beat until almost-stiff peaks form. Gently fold
in the pulverized nuts. Turn into prepared pans; mound slightly in the center. Bake 50-60 minutes
until just barely sticky to the touch. Let pan(s) cool on rack 5 minutes. Turn out and remove wax
paper. Let cool thoroughly. Split the rectangular cake into 2 or 3 pieces. Frost this with whatever
you like. My favorite is to fill with jam and frost with food-processor-whipped cream (which is much
thicker than other whipped cream, much less air gets beaten in).
>From The Political Palate, Bloodroot Collective
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/