Scoops of tangerine sorbet are the perfect accompaniment to this torte, which includes tangerine juice and zest to link it to the sorbet. At a nonkosher meal, top the torte with whipped cream, if desired.
- 3 cups chopped pecans
- 1 1/2 cups sugar
- 10 eggs, separated
- 1/2 cup fresh tangerine juice
- Grated zest of 3 tangerines
- 1/2 cup sifted all-purpose flour
- 1/2 tsp. salt
- 1 tsp. ground cinnamon
- Chopped candied tangerine peel (optional)
In a food processor, chop the pecans with 1/2 cup of the sugar as finely as possible; do not let it turn to paste. Set aside.
In the bowl of an electric mixer, combine the egg yolks and 1/2 cup of the sugar. Set the bowl over a pan of hot water and whisk for a few minutes until warm. Remove from the hot water and beat with the whisk attachment on high speed until the mixture is very thick and pale and a small amount trailed from the whisk forms a ribbon on the surface of the mixture, about 8 minutes. Stir in the tangerine juice and zest.
In a bowl, toss the nut mixture with the flour, salt and cinnamon. Using a rubber spatula, gradually fold the nut-flour mixture into the yolk mixture.
In a large bowl, beat the egg whites until soft peaks form. Gradually beat in the remaining 1/2 cup sugar. Fold the whites into the batter, then fold in the candied tangerine peel.
Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Transfer the pan to a wire rack and let the cake cool in the pan, then invert onto a plate. Cut into slices and serve.