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Pecan Torte
Scoops of tangerine sorbet (see related recipe at left) 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.
Prep Time: 20 minutes
Cook Time: 50 minutes
Servings: 6 Makes one 10-inch torte.


  • 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)


Preheat an oven to 350°F. Oil and flour a 10-inch tube pan or angel food cake pan.

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.
Adapted from Williams-Sonoma, Complete Entertaining Cookbook, by Joyce Goldstein (Time-Life Books, 1998).