Recipe - Ginger Torte

3 cup Finely chopped almonds
1 One half cup Sugar
One half cup Flour
One half teaspoon Ground ginger
One half teaspoon Salt
10 Eggs separated
One half cup Orange juice (fresh)
1 lg Orange, grated zest of
2 tablespoon Finely chopped candied
ginger
Powdered sugar for garnish

by: Louise Fiszer, copyrite l995 by BPE, Inc. (all from same author)

Preheat oven to 350*F. Oil or spray a 10 Inch tube pan. Combine nuts with
One half cup of the sugar, flour, ground ginger and salt. Beat egg yolks and the
remaining sugar until thick and pale, about 8 minutes. Stir in the orange
juice zest and candied ginger. Fold nut mixture into yolk mixture with a
spatula. In a large bowl beat egg whites until soft peaks form. Gradually
beat in remaining One half cup sugar. Fold whites into yolk batter and pour into
prepared pan. Bake until a toothpick inserted in a centre comes out clean,
about 45 minutes. Let cool in pan, then invert onto serving plate. Dust
with powdered sugar.

Serves 12.

Posted to JEWISHFOOD digest V96 #092

From: alotzkar@direct.ca (Al)

Date: Mon, 2 Dec 1996 11:36:21 0800