Passover Hazelnut Torte
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Serves/Makes: 16 | Ready In: 1-2 hrs
Ingredients:
3 cups hazelnuts
12 egg whites
OR
1 1/2 cup egg white substitute
1/4 teaspoon salt
1 1/3 cup honey
1 vanilla bean
OR
1 1/2 teaspoon vanilla extract (for non-passover)
2 drops almond essential oil
OR
3/4 teaspoon almond extract (for non-passover)
Directions:
NOTE: Not your typical Passover cake, but kosher for Passover nonetheless
Roast hazelnuts at 400 degrees F, 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" x 17" pan and line with wax paper. Preheat oven to 325 degrees F.
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 and 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).
Recipe Source: "The Political Palate," Bloodroot Collective
Recipe Location: https://www.cdkitchen.com/recipes/recs/178/Passover_Hazelnut_Torte53387.shtml
Recipe ID: 14590
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