Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Banana | 1 medium (118g) | 105 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 7 Large eggs Separated keep at room tempe
- 1 1/3 cup Sugar
- 3 tbsp Lemon juice
- 1 tbsp Grated orange rind
- 4 Very ripe bananas
- Mashed (about 1 1/3 cups)
- 1 cup Matzah cake meal
- 1 cup Coarsely ground almonds
- 1 tsp Salt
- =
Directions
In a large bowl, with an electric mixer beat the yolks and they are thick and pale.
Gradually add the sugar, beating until the mixture is very thick.
Beat in the lemon juice and the rind, add the bananas, the matzah cake meal, the almonds and the salt and beat themixture until it is combined well.
In a clean dry bowl, with clean dry beater beat the whites until they just hold stiff peaks, stir 1 cup of them into the banana mixture and fold in the remaining whites gently but thoroughly, pour the batter into an ungreased 9" tube pan (3 ½" deep) with a removable bottom and bake the torte in the middle of a preheated 350 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 and 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.