Ingredients for Passover Orange Walnut Torte
- Eggs
- Granulated Sugar
- Fresh Orange Juice
- Fresh Lemon Juice
- Orange Rind
- 1 ½ cups matzo cake meal
- ½ cup potato starch
- 1 cup chopped walnuts
- Pinch of salt
- Powdered sugar (kosher-for-Passover preferred), for dusting
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How to Make Passover Orange Walnut Torte
- Preheat oven to 325°F (160°C). Position oven rack in the middle of the oven.
- Grease and flour a 9-inch tube pan with a removable bottom.
- In a large bowl, using an electric mixer, beat 6 large egg yolks until thick and pale. Gradually add 1 ½ cups granulated sugar, beating until very thick and light.
- Beat in ½ cup fresh orange juice, ¼ cup fresh lemon juice, and the zest of 1 orange.
- Gradually add 1 ½ cups matzo cake meal and ½ cup potato starch, beating until just combined. Be careful not to overmix.
- Gently fold in 1 cup chopped walnuts.
- In a separate clean bowl, beat 6 large egg whites with a pinch of salt until stiff peaks form.
- Gently fold 1 cup of the beaten egg whites into the orange mixture.
- Gently but thoroughly fold in the remaining egg whites.
- Pour batter into the prepared pan.
- Bake for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Invert the pan onto the neck of a bottle or upside-down cake rack to cool completely.
- Once cooled, run a thin knife around the edges of the pan to release the torte.
- Carefully remove the sides of the pan.
- Run a knife under the bottom of the torte to release it.
- Transfer the torte to a serving plate using two spatulas.
- Sprinkle generously with sifted powdered sugar (kosher-for-Passover if possible).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
93g
Fat
6g
Carbs
10g
