Banana Almond Torte

Ingredients

 * 7 	 	Large eggs Separated keep at room tempe
 * 1 1/3 	cup 	Sugar
 * 3 	tbsp 	lemon juice
 * 1 	tbsp 	Grated orange rind
 * 4 		Very ripe bananas
 * Mashed (about 1 1/3 cups)
 * 1 	cup 	Matzah cake meal
 * 1 	cup 	Coarsely ground almonds
 * 1 	tsp 	salt

Directions

 * 1) In a large bowl, with an electric mixer beat the yolks and they are thick and pale.
 * 2) Gradually add the Sugar, beating until the mixture is very thick.
 * 3) Beat in the lemon juice and the rind, add the bananas, the matzah cake meal, the almonds and the salt and beat the mixture until it is combined well.
 * 4) In a clean dry bowl, with clean dry beater beat the whites until they just hold stiff peaks, stir 1 cup of them into the banana mixture and fold in the remaining whites gently but thoroughly.
 * 5) Pour the batter into an ungreased 9" tube pan (3 ½" deep) with a removable bottom and bake the torte in the middle of a preheated 350 oven for 55–60 minutes, or until a tester comes out clean.
 * 6) Invert the pan over the neck of a bottle and let the torte cool upside down.
 * 7) Run a thin knife around the edge and tube of the pan and remove the side of the pan.
 * 8) Run the knife under the bottom of the torte to release it and transfer the torte carefully with 2 spatulas to a serving plate.