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Keri's Pecan Torte
Prep:
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Cook:
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Ingredients
2 cups pecans
7 eggs, separated
zest of one lemon
juice of ½ lemon
½ cup honey
¼ tsp salt
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200 grams pecans
7 eggs, separated
zest of one lemon
juice of ½ lemon
120 ml (170 grams) honey
¼ tsp (1.25 ml) salt
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Applicances
Cuisine
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Disease state
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Instructions
- Preheat oven to 325°F (163°C).
- Grind pecans in food processor until fine; set aside.
- In large bowl, beat egg yolks until pale yellow and thick.
- Add honey, lemon zest and lemon juice.
- Beat well.
- In separate bowl, beat egg whites and salt until whites hold stiff peaks (works best if eggs are at room temperature).
- Alternate between folding ground nuts and egg whites into yolk mixture (3 batches each). Try to keep mixture as fluffy as possible.
- Pour mixture into ungreased tube pan with removable bottom; smooth the top.
- Bake for 50 minutes to 1 hour. Toothpick should come out clean when inserted; torte will be golden brown.
- Cool in pan one hour, then invert pan over an empty bottle (if pan doesn't have "legs") and cool 2 more hours.
- To serve, run knife around edge of pan and remove outer rim; then run knife under bottom of pan and remove torte to serving plate.
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Nutritional Info
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Notes
Serve with fresh berries and lightly sweetened French cream (SCD yogurt made from half & half or cream).
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