Fig-Apricot Almond Torte
Source of Recipe
Source: Better Homes and Gardens
List of Ingredients
6 eggs
1 tablespoon matzo meal
1/2 cup chopped dried figs
1/2 cup chopped dried apricots
1 cup ground almonds*
2/3 cup matzo meal
1 tablespoon shredded orange peel
1/2 teaspoon ground cinnamon
3/4 cup sugar
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/4 cup apricot preserves (optional)
Sweetened whipped cream (optional)
Sliced dried apricots (optional)
Recipe
1. Separate eggs. Grease the bottom of a 9-inch springform pan; sprinkle with the 1 tablespoon matzo meal.
2. In a large food processor bowl or blender container combine figs and apricots. Cover; process or blend until finely chopped. Add ground almonds, the 2/3 cup matzo meal, orange peel, and cinnamon. Cover; process or blend until combined.
3. In a large mixing bowl beat egg yolks with an electric mixer on low speed about 5 minutes or until thick and lemon-colored. Gradually add sugar, beating about 5 minutes more or until very thick. Stir in fig-apricot mixture.
4. Wash beaters thoroughly. In another large mixing bowl beat egg whites at low speed until foamy. Add cream of tartar and salt; beat until stiff peaks form. Stir about 1/3 of the egg whites into the fig mixture. Fold the fig mixture into remaining whites. Pour batter into prepared pan; spread evenly. Bake in a 350 degree F. oven for 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean. Cool 10 minutes. Remove sides of pan; cool completely.
5. If desired, in a small pan heat preserves until melted. Brush atop cooled torte. Serve with sweetened whipped cream and garnish with sliced dried apricots, if desired. Makes 8 to 12 servings.
*Note: To make 1 cup ground almonds, place 3/4 cup whole blanched almonds in a food processor bowl. Cover; process just until finely ground.
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