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Flourless Apple-Pecan Torte


Matzo cake meal stands in for flour in this Passover-friendly dessert. The torte is studded with apples cooked in sweet kosher wine.

  • Servings: 8
  • Yield: Makes one 9-inch torte

Source: Martha Stewart Living, March 2010


  • 2 sweet red apples (6 ounces each), such as Braeburn or Jonagold, peeled, cored, and sliced 1/8 inch thick
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon unsalted butter or nondairy margarine
  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons sweet kosher wine
  • Vegetable oil cooking spray, for pan
  • 6 large eggs, room temperature, separated
  • 1 1/4 cups toasted pecans, finely ground
  • 1/4 cup matzo cake meal (or finely ground matzo meal)
  • 1/2 teaspoon salt
  • Garnish: confectioners' sugar


  1. Toss apples with lemon juice. Melt butter in a skillet over medium-high heat. Add apples, 1/4 cup granulated sugar, and 1/2 teaspoon cinnamon; toss. Cook until softened, 2 to 3 minutes. Add wine. Cook until almost absorbed and apples are syrupy, about 3 minutes.

  2. Preheat oven to 350 degrees. Coat a 9-inch springform pan with cooking spray. Whisk together yolks and 1/4 cup granulated sugar with a mixer on medium-high speed until pale and thick, about 3 minutes. Transfer to a large bowl; fold in apples, pecans, matzo cake meal, and remaining 1/2 teaspoon cinnamon.

  3. Whisk whites, salt, and remaining 1/4 cup granulated sugar in a clean bowl of a mixer until stiff, glossy peaks form. Working in 3 batches, gently fold whites into batter. Pour into pan. Bake until top is brown and a toothpick comes out clean, about 35 minutes. Let cool.

  4. Run a knife or an offset spatula around edge of torte. Remove from pan. Garnish with confectioners' sugar.

Cook's Notes

For the best texture, make the torte no more than 8 hours in advance and store it at room temperature.

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