Citrus Walnut Passover Torte
This delightful Citrus Walnut Passover Torte is a nod to the classic 1990s Passover cakes featured in Gourmet Magazine. A traditional dessert with a twist, it harmoniously combines the zest of oranges and lemons with the earthy crunch of walnuts. Perfectly suitable for Passover, this recipe ensures a light and airy cake that's both delicious and memorable. Don't worry if you can't find kosher-for-Passover powdered sugar; simply blitz granulated sugar in your blender until fine. This cake is a celebration of flavors, texture, and tradition, ensuring a sweet ending to your Passover meal.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
large eggs
6 (separated, at room temperature)
granulated sugar
1 1/3 cups (none)
fresh orange juice
1/4 cup (none)
fresh lemon juice
3 tablespoons (none)
grated orange rind
2 teaspoons (none)
matzo cake meal
1/2 cup (none)
potato starch
1/2 cup (none)
finely chopped walnuts
1 cup (none)
salt
1 pinch (none)
powdered sugar
as needed (for dusting)
Instructions
1
Preheat your oven to 325°F, ensuring the rack is positioned in the middle.
2
Separate egg yolks and whites, setting aside the whites for later use. In a large mixing bowl, use an electric mixer to beat the yolks until they become thick and pale. Gradually add granulated sugar, continuing to beat until the mixture is very thick.
3
Incorporate the fresh orange juice, fresh lemon juice, and grated orange rind into the yolk mixture, beating until well combined. Gradually add the matzo cake meal and potato starch, beating until the batter is smooth. Gently fold in the finely chopped walnuts.
4
In a separate, clean bowl, use clean mixer beaters to whip the egg whites with a pinch of salt until stiff peaks form.
5
Gently stir one cup of the whipped egg whites into the orange mixture to lighten it. Then fold in the remaining egg whites gently, ensuring the mixture remains airy.
6
Transfer the batter into an ungreased 9-inch tube pan with a removable bottom. The pan should be at least 3½ inches deep to accommodate the rising torte. Bake for 55 to 60 minutes or until a cake tester inserted into the center comes out clean.
7
To cool, invert the pan over the neck of a bottle and let the torte cool completely upside down to prevent collapse.
8
Once cooled, run a knife around the edges of the pan to loosen the torte. Remove the side of the pan and carefully run a knife underneath to release the bottom.
9
Using two spatulas for support, transfer the torte to a serving platter. Before serving, dust the top with sifted powdered sugar for an elegant finish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Citrus Walnut Passover Torte?
It is a traditional Passover dessert that combines citrus zest from oranges and lemons with the crunch of walnuts, inspired by classic recipes from Gourmet Magazine.
What are the primary flavors in this torte?
The main flavors are fresh orange, lemon, and earthy walnuts.
How many eggs are required for this recipe?
The recipe requires 6 large eggs at room temperature, which need to be separated.
What temperature should I set my oven to?
Preheat your oven to 325 degrees Fahrenheit.
What type of baking pan is recommended?
A 9-inch tube pan with a removable bottom that is at least 3.5 inches deep is recommended.
Should I grease the tube pan before baking?
No, the batter should be transferred into an ungreased pan to allow the torte to climb the sides and rise properly.
How long does the torte need to bake?
The torte should bake for approximately 55 to 60 minutes.
How do I know if the torte is finished baking?
The cake is done when a cake tester inserted into the center comes out clean.
What is the best way to cool the torte?
Invert the pan over the neck of a bottle and let it cool completely upside down to prevent the cake from collapsing.
How do I remove the cake from the pan?
Once cooled, run a knife around the edges and underneath the bottom to release the torte from the pan.
What can I do if I cannot find kosher-for-Passover powdered sugar?
You can blitz granulated sugar in a blender until it becomes a fine powder.
What is the texture of the Citrus Walnut Passover Torte?
The cake has a light and airy texture due to the whipped egg whites.
How should the egg yolks be prepared?
Beat the yolks with an electric mixer until they are thick and pale before gradually adding sugar.
When do I add the walnuts to the batter?
Gently fold the finely chopped walnuts into the batter after incorporating the matzo meal and potato starch.
How do I incorporate the egg whites into the mixture?
First, stir in one cup of whipped egg whites to lighten the batter, then gently fold in the remaining whites to maintain airiness.
What citrus juices are used in this recipe?
The recipe calls for 1/4 cup of fresh orange juice and 3 tablespoons of fresh lemon juice.
What thickeners are used instead of flour?
This recipe uses 1/2 cup of matzo cake meal and 1/2 cup of potato starch.
How should the egg whites be beaten?
Beat them with a pinch of salt using clean beaters until stiff peaks form.
What is used for the final presentation?
Dust the top of the torte with sifted powdered sugar for an elegant finish.
Is this recipe dairy-free?
Yes, based on the ingredients provided, this torte is dairy-free (Pareve).
Can I use regular matzo meal?
The recipe specifically calls for matzo cake meal, which is more finely ground than standard matzo meal.
How much orange rind is needed?
You will need 2 teaspoons of grated orange rind.
Does the recipe require salt?
Yes, a pinch of salt is added to the egg whites before whipping.
What is the total number of ingredients?
There are 10 ingredients in total.
Is this torte considered kosher?
Yes, it is specifically designed as a Passover-compliant kosher dessert.
How should the walnuts be chopped?
The walnuts should be finely chopped so they distribute evenly throughout the airy batter.
Can I use a stand mixer for this recipe?
Yes, an electric mixer (handheld or stand) is recommended for beating the yolks and whipping the egg whites.
How many servings does this recipe provide?
While not explicitly stated in the data, a 9-inch tube cake typically serves 10 to 12 people.
Should the eggs be cold or room temperature?
The eggs should be at room temperature for the best volume when whipping.
Where should the oven rack be placed?
Ensure the oven rack is positioned in the middle for even baking.