Recipe - Coconut-Almond Torte With Sabra Liqueur

6 lg Eggs, separated, at room
temperature
1 cup Sugar
1 cup Almonds, coarsely chopped
2 cup Unsweetened shredded coconut
One half cup Orange juice
One fourth cup Sabra liqueur (or Grand
Marnier or Cointreau)
Oil for the pan
Grated bitter chocolate for
garnish
Whipped cream for garnish

Preheat oven to 325 degrees. Lightly grease 10" springform pan. In large
bowl, beat egg whites to soft peaks; add One half c. of the sugar; beat to stiff
peaks.

In another bowl, beat yolks with remaining One half c. sugar until light and
fluffy. Add almonds and coconut; mix gently. Fold in the egg whites.

Pour batter into pan; bake 45 min. or until crust is light brown on top and
toothpick comes out clean. Remove from oven and let sit in the pan a few
minutes. Prick the top of the torte all over with a toothpick.

Combine orange juice and liqueur and pour over the torte while still in the
pan. When torte is completely cool, remove and serve with whipped cream, if
desired, and grated chocolate.
Posted to JEWISHFOOD digest V97 #055 by cofarb@aiusa.com (Mark Cohen) on
Feb 18, 1997.