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Apricot Torte

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    It's no wonder Passover desserts had humble beginnings; a cake made with matzo meal instead of flour loses a lot in the substitution. But millennia of working with the Jewish holiday's dietary restrictions have produced treats worth indulging in any time. In this luscious torte, whisked egg whites give height, and finely chopped apricots impart moisture and texture. Top with warmed apricot glaze, blanched, sliced almonds, and Passover Powdered Sugar (made with potato starch instead of cornstarch).
    Martha Stewart Living, April 2001
    • Yield Makes one 10-inch cake
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    Ingredients

    • 8 ounces blanched whole almonds, plus 1/4 cup blanched, sliced almonds, for garnish
    • Margarine, for pan
    • 1 cup granulated sugar, plus more for pan
    • 8 ounces dried apricots
    • Zest and juice of 1 lemon
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves
    • 8 large eggs, separated
    • 1/2 teaspoon coarse salt
    • 1/4 cup apricot jam
    • Passover Powdered Sugar

    Directions

    1. Preheat oven to 325 degrees. Place whole nuts in a single layer on a rimmed baking sheet and sliced nuts in a single layer on another sheet. Toast until golden and aromatic, 8 to 10 minutes. Shake the pans halfway through toasting to make sure nuts brown evenly. Set aside to cool.
    2. Grease a 10-inch springform pan with margarine, sprinkle with sugar, and tap out excess; set aside. Place 1/4 cup sugar, whole almonds, and the apricots in the bowl of a food processor; process until finely chopped, 1 to 2 minutes. Transfer to medium bowl, add lemon zest, cinnamon, nutmeg, and cloves, and stir to combine; set aside. Using an electric mixer fitted with the whisk attachment, whisk egg yolks and 1/2 cup sugar on high speed until light and fluffy, 3 to 4 minutes. Transfer batter to large bowl; set aside.

    3. Clean and dry the mixer bowl and whisk; use to beat the egg whites with salt and lemon juice until frothy. Slowly add 1/4 cup sugar, and continue whisking on medium until peaks are stiff but not dry. Fold beaten whites into beaten egg yolks. Add the apricot-and-almond mixture, and fold in until just combined. Pour batter into prepared pan, and bake until torte is golden brown and a cake tester inserted into the middle comes out clean, 50 to 60 minutes. It may be necessary to cover the torte lightly with foil to stop the top from burning. Transfer to a wire rack to cool for 10 minutes. Run a knife around the edge of the torte, and release from pan. Allow to cool completely on the wire rack.
    4. Place the apricot jam in a small saucepan over medium heat, and bring to a boil. Remove from heat, and strain. Brush glaze onto cooled torte. Sprinkle with sliced almonds and Passover Powdered Sugar.

    Recipe Reviews

    • GilmoreGirl
      28 Jan, 2008

      Hello food editor I bet ya it's six eggs separated for a torte that large it has to be at least six eggs it is sad the editor does not read the comments to bad these are not e-mailed to the employee

    • jdmme
      18 Dec, 2007

      In the directions egg yolks and egg whites are mentioned but they are not listed in the ingredients. How many eggs are needed?

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