Ingredients for Moroccan Passover Torte
- Eggs
- 1 cup granulated sugar
- 1 cup chopped walnuts
- Unsweetened Dried Shredded Coconut
- Fresh Orange Juice
- 2 tablespoons orange liqueur (e.g., Grand Marnier or Cointreau)
- Bittersweet Chocolate Square
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Moroccan Passover Torte? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Moroccan Passover Torte
- Preheat oven to 325°F (160°C). Grease and flour a 9-inch springform pan.
- In a clean, grease-free bowl of an electric mixer, beat egg whites with 1/2 cup sugar until stiff, glossy peaks form.
- In a separate bowl, beat egg yolks with the remaining 1/2 cup sugar until pale and fluffy.
- Gently fold the egg yolk mixture into the egg white mixture in two additions, being careful not to deflate the whites.
- Gently fold in the chopped walnuts.
- Gradually fold in the shredded coconut, one cup at a time, until just combined.
- Pour batter into the prepared springform pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden brown.
- Let the cake cool in the pan for 10 minutes before releasing the sides of the springform pan and letting it cool completely on a wire rack.
- While the cake is cooling, whisk together the orange juice and orange liqueur in a small bowl.
- Once the cake is completely cool, carefully pour the orange mixture evenly over the top.
- Refrigerate the cake for at least 2 hours to allow the flavors to meld.
- Before serving, garnish with bittersweet chocolate shavings and optional whipped cream.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
76g
Fat
47g
Carbs
7g
