Hanukkah Ginger Torte
Ingredients
- 3 C. finely chopped almonds
- 1 1/2 C. sugar, divided
- 1/2 C. flour
- 1/2 tsp. ground ginger
- 1/2 tsp. salt
- 10 eggs, separated
- 1/2 C. fresh orange juice
- Grated zest of 1 large orange
- 2 Tbs. finely chopped candied ginger
- Powdered sugar for garnish
Directions
Preheat oven to 350 degrees. Oil or spray a 10-inch tube pan. Combine nuts with 1/2 C. of the sugar, flour, ground ginger and salt. Beat egg yolks and 1/2 C. of the remaining sugar until thick and pale, about eight minutes. Stir in the orange juice, zest and candied ginger. Fold nut mixture into yolk mixture with a spatula. In a large bowl beat egg whites until soft peaks form. Gradually beat in remaining 1/2 C. of sugar. Fold whites into yolk batter and pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Let cool in pan, then invert onto serving plate. Dust with powdered sugar.
