Passover Hazelnut Torte Recipe

Not your typical Passover cake, but kosher for Passover nonetheless

Roast hazelnuts at 400F, stirring often, until browned. Turn out into a dish towel and rub to remove skins (which are bitter). Finely pulverize them in a food processor, being careful not to over-process them and turn them into nut butter.

Grease three 9" cake pans or one 11"x17" pan and line with wax paper. Preheat oven to 325F. Beat egg whites and salt in a stand mixer until very soft peaks form. Add honey, seeds from vanilla pod (or extract), and almond essential oil (or extract) and beat until almost-stiff peaks form. Gently fold in the pulverized nuts. Turn into prepared pans; mound slightly in the center. Bake 50-60 minutes until just barely sticky to the touch. Let pan(s) cool on rack 5 minutes. Turn out and remove wax paper. Let cool thoroughly. Split the rectangular cake into 2 or 3 pieces. Frost this with whatever you like. My favorite is to fill with jam and frost with food-processor-whipped cream (which is much thicker than other whipped cream, much less air gets beaten in).

From The Political Palate, Bloodroot Collective