Pecan Torte

Pecan Torte

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Prep Time: 20 minutes
Cook Time: 50 minutes
Servings: 6 Makes one 10-inch torte.

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)


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.
Makes one 10-inch torte.
Adapted from Williams-Sonoma, Complete Entertaining Cookbook, by Joyce Goldstein (Time-Life Books, 1998).
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