7 lg Eggs; separated, keep at
-room temperature
1 1/3 c Sugar
3 tb Lemon juice
1 tb Grated orange rind
4 Very ripe bananas; mashed
-(about 1-1/3 cups)
1 c Matzah cake meal
1 c Coarsely ground almonds
1 ts Salt
Date: Mon, 1 Apr 1996 22:32:01 -7
From: arlenes@holly.ColoState.EDU
SANDI BROOKS WFCJ53B
In a large bowl, with an electric mixer beat the yolks and they are thick
and pale. Gradually add the sugar, beating until the mixture is very thick.
Beat in the lemon juice and the rind, add the bananas, the matzah cake
meal, the almonds and the salt and beat the mixture until it is combined
well. In a clean dry bowl, with clean dry beater beat the whites until they
just hold stiff peaks, stir 1 cup of them into the banana mixture and fold
in the remaining whites gently but thoroughly, Pour the batter into an
ungreased 9″ tube pan (3-1/2″ deep) with a removable bottom and bake the
torte in the middle of a preheated 350 oven for 55-60 minutes, or until a
tester comes out clean.
Invert the pan over the neck of a bottle and let the torte cool upside
down. Run a thin knife around the edge and tube of the pan and remove the
side of the pan. Run the knife under the bottom of the torte to release it
and transfer the torte carefully with 2 spatulas to a serving plate.
I hope you enjoy this as much as I have. Sandi in CT 03/19 09:21 pm
Re-
Yields
12 Servings