Fig-Apricot Almond Torte
- 1 tablespoon plus 2/3 cup matzo meal, divided
- 1 cup almonds, ground
- 1/2 cup chopped dried California figs
- 1/2 cup chopped dried apricots
- 1 tablespoon shredded orange peel
- 1/2 teaspoon ground cinnamon
- 6 eggs, separated
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1/4 cup apricot preserves; for garnish
- Sweetened whipped cream; for garnish
- Sliced dried apricots; for garnish
ProcedureGrease bottom of 9-inch springform pan; sprinkle with 1 tablespoon matzo meal and set aside. With food processor or blender, grind almonds until fine; set aside. Measure figs and apricots into same food processor bowl or blender container; process or blend until finely chopped. Add back ground almonds along with 2/3 cup matzo meal, orange peel, and cinnamon; process to combine well. Set aside.
Preheat oven to 350°F. In large mixer bowl, beat egg whites on low speed until foamy. Add cream of tartar and salt; beat until stiff peaks form. Set aside. In another large mixer bowl, beat egg yolks on low speed about 5 minutes; gradually add sugar, beating about 5 minutes more or until very thick and lemon-colored. Stir in fig-apricot mixture. Then, fold about 1/3 egg whites into this mixture. Then, turn this mixture into bowl with remaining whites, and fold together until well combined. Turn into prepared springform pan, and spread evenly.
Bake at 350°F for 30 to 35 minutes or until done. Cool in pan, 10 minutes, then, remove sides and cool completely. In a small pan, heat preserves until thinned and brush onto top.
To serve, cut into 12 wedges and top with sweetened whipped cream and sliced dried apricots, if desired.
NUTRITION FACTS (per serving)Calories 230 (33% from Fat); Total Fat 9g; Saturated Fat 1g; Trans Fat -0-g; Cholesterol 105mg; Sodium 85mg; Potassium 200mg; Carbohydrate 33g; Sugar 24g; Dietary Fiber 3g; Protein 7g;
Daily ValuesVitamin A 7 Vitamin C 7 Calcium 7 Iron 7