Recipes Wiki
Recipes Wiki
m (Robot: Removing from Category:Meal Recipes)
mNo edit summary
 
(6 intermediate revisions by 3 users not shown)
Line 1: Line 1:
  +
{{Wikifiedrecipe}}
 
 
==Ingredients==
 
==Ingredients==
  +
* 7 large [[egg]]s separated keep at room temperature
 
  +
* 1⅓ cup [[granulated sugar|sugar]]
*7 Large [[eggs]] Separated keep at room [[tempe]]
 
*1 1/3 cup [[Sugar]]
+
* 3 tbsp [[lemon juice]]
*3 tbsp [[lemon juice]]
+
* 1 tbsp grated [[orange peel|orange rind]]
  +
* 4 very ripe [[bananas]], mashed (about 1⅓ cups)
*1 tbsp Grated [[orange]] rind
 
  +
* 1 cup [[matzo cake meal|matzah cake meal]]
*4 Very ripe [[bananas]]
 
 
* 1 cup coarsely [[almond meal|ground almonds]]
*Mashed (about 1 1/3 cups)
 
*1 cup Matzah cake [[meal]]
+
* 1 tsp [[salt]]
*1 cup Coarsely [[ground almonds]]
 
*1 tsp [[salt]]
 
   
 
==Directions==
 
==Directions==
 
# In a large bowl, with an electric mixer beat the yolks and they are thick and pale.
 
# Gradually add the [[granulated sugar|sugar]], beating until the mixture is very thick.
 
# Beat in the [[lemon juice]] and the rind, add the [[bananas]], the matzah cake meal, the [[almond]]s and the [[salt]] and beat the mixture until it is combined well.
 
# 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.
 
# 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 °F oven for 55–60 minutes, or until a tester comes out clean.
 
# Invert the pan over the neck of a bottle and let the torte cool upside down.
 
# Run a thin knife around the edge and tube of the pan and remove the side of the pan.
 
# Run the knife under the bottom of the torte to release it and transfer the torte carefully with 2 spatulas to a serving plate.
   
 
[[Category:Passover Desserts]]
#In a large bowl, with an electric mixer beat the yolks and they are thick and pale.
 
 
[[Category:Torte Recipes]]
#Gradually add the [[Sugar]], beating until the mixture is very thick.
 
 
[[Category:Egg Recipes]]
#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.
 
#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.
 
#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.
 
#Invert the pan over the neck of a bottle and let the torte cool upside down.
 
#Run a thin knife around the edge and tube of the pan and remove the side of the pan.
 
#Run the knife under the bottom of the torte to release it and transfer the torte carefully with 2 spatulas to a serving plate.
 
 
 
==See also==
 
 
[[Category:Passover Recipes]]
 
[[Category:Dessert Recipes]]
 
 
[[Category:Banana Recipes]]
 
[[Category:Banana Recipes]]
 
[[Category:Almond meal Recipes]]
 
[[Category:Almond meal Recipes]]
[[Category:Almond Recipes]]
+
[[Category:Matzo meal Recipes]]
[[Category:Tempeh Recipes]]
 

Latest revision as of 06:35, 17 February 2020

Ingredients

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 °F 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.