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Cake: Hazelnut Torte - pareve

Posted by : Karen Selwyn

Here's a pareve Passover treat which answers Robyn's call 
for a "flat" dessert.  

I recommend the topping the torte with strawberries and 
possibly serving a sauce of pureed fresh strawberries 
(sweetened to taste) on the side.

Karen Selwyn

*   *   *   *   *   *   *

Hazelnut Torte

4 large eggs, separated 
1 cup superfine sugar 
A few drops of vanilla extract (optional) 
1 1/2 cups ground hazelnuts 

Beat the egg yolks with the sugar until pale and creamy, 
then beat in the vanilla if using. Beat the whites into soft 
peaks and fold into the yolks. Then fold in the hazelnuts. 
Pour the mixture into a greased, preferably nonstick, 9-inch 
pan, or one lined with greaseproof or parchment paper. 

Bake in a preheated 350-degree F oven for 45 minutes. 

Original Source: THE BOOK OF JEWISH FOOD
                 Claudia Roden

Current Source: "Food: Telling the Story of Passover"
                 Beverly Levitt
                 [PITTSBURGH] TRIBUNE-REVIEW

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