Passover Hazelnut Torte

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