Recipe - Moroccan Coconut-Sabra Torte

6 Eggs; separated
1 cup Sugar*
1 cup Walnuts; coarsely chopped
2 cup Unsweetened coconut*;
shredded
One half cup Orange juice
One fourth cup Sabra liqueur
1 pt Strawb

1. Using a large bowl, beat egg whites until soft peaks form. Add One half cup
sugar and beat until mixture holds stiff peaks.

2. In a smaller bowl, beat egg yolka with remaimg sugar until eggs are
light and fluffy. Add nuts and coconuts to egg yplks, combining gently.
Fold in egg whites.

3. Place cake batter into a lightly greased 9inch springform pan and bake
in a 325 degree oven for 45 minutes, or until crust is light brown on top.
Remove from oven and let sit in pan for a few minutes.

4. Combine orange juice and Sabra liqueur and pour over torte while it is
still in the pan.When torte is thoroughly cool, place in refrigerator until
readdy to serve.

5. Decorate with strawberries.

* If using sweetened coconut, reduce sugar to One half cup, adding One fourth cup to
whites and One fourth to yolks.

Recipe by: Joan Nathan Jewish Holiday Kitchen

Posted to MCRecipe Digest by "ndunn@snet.net" ndunn@snet.net on Apr 9,
1998