I've never made this recipe, but I'm guessing that sticking to the pan is an issue here. The directions include the eccentric step of hanging the torte pan upside down over the neck of the bottle to cool in addition to the predictable step of running a knife along the edges of the cake. At any rate, this is an appealing dessert with lots of flexibility since it's a pareve recipe. Karen Selwyn * * * * * * * * Banana-Citrus-Almond Torte 7 large eggs, separated, at room temperature 1 1/3 cups sugar 3 tablespoons fresh lemon juice 1 teaspoon freshly grated orange rind 4 very ripe bananas, mashed (approx. 1 1/3 cups) 1 cup matzo cake meal 1 cup coarsely ground blanched almonds 1 teaspoon salt Preheat the oven to 350 degrees. In a large bowl with an electric mixer beat the yolks until they are thick and pale. Add the sugar gradually, beating. Continue beating until the mixture is very thick. Beat in the lemon juice and the orange rind. Add the bananas, the cake meal, the almonds, and the salt. Beat the mixture until it is combined well. Clean the beaters before proceeding. In a separate bowl, beat the egg whites until they just hold stiff peaks. Stir 1 cup of them into the banana mixture, and fold the remaining whites gently but thoroughly. Pour the batter into an ungreased 9-inch tube pan (3 1/2 inches deep) with a removable bottom. Bake the torte in the middle of the oven for 55-60 minutes or until a tester comes out clean. Invert the pan over the neck of a bottle and let the torte cool upside down. Run a thin knife around the edge and tube of the pan. Remove the side of the pan. Run the knife under the bottom of the torte to release it and transfer the torte carefully with 2 spatulas to a serving plate. Source: GOURMET, n.d.
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