This is from a March, 1996, column by Evelyn Rose in the Jewish Chronicle, UK. Ruth CINNAMON NUT TORTE ~~~~~~~~~~~~~~~~~~ Makes 1 10-inch (25-cm) cake. Keeps 1 week at room temperature in an airtight container. Freezes 3 months 2 level Tablespoons matzah cake meal plus additional for dusting the cake tin 10 large eggs, separated, at room temperature 7 oz. (200 g) plus 2 oz. (50 g) caster [superfine] sugar 4 oz. (225 ml) fresh orange juice 2 oz. (50 ml) fresh lemon juice 3 teaspoons grated lemon rind 1-1/2 teaspoons ground cinnamon 5 oz. (150 g) ground hazelnuts 4 oz. (125 g) fine matzah meal icing sugar for sprinkling on top Grease a 10-inch springform tin with oil and dust it lightly with the additional matzah cake meal. Preheat the oven to Gas No 4 (350 F, 180 C). In a large bowl with an electric mixer, whisk the yolks until they are thick and pale. Add the 7 oz. (200g) caster sugar gradually, whisking until the mixture is very thick after each addition. Whisk in the orange juice, the lemon juice, the rind and the cinnamon, then add in the hazelnuts, the matzah meal and the remaining 2 Tablespoons matzah cake meal, and stir the mixture until it is well combined and completely smooth. Turn it into a large bowl. Wash the mixer bowl and the whisk, then turn the egg whites into this bowl, and with the cleaned whisk, beat the whites until they just hold soft peaks. Whisk in the additional 2 oz. (50g) sugar then stir 1 cup of this meringue into the nut mixture and fold in the remaining gently but thoroughly. Pour the batter into the prepared tin and smooth level, then bake in the middle of the oven for 50-55 minutes or until a skewer comes out clean. Leave for 30 minutes to cool in the tin on a rack. Run a thin knife round the edge of the tin to loosen the torte, remove the sides and sprinkle the torte with the sifted icing sugar.
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