2 sweet red apples (6 ounces each), such as Braeburn or Jonagoold, peeled, cored, and sliced 1/8 inc
1 tbsp fresh lemon juice
1 tbsp unsalted butter
3/4 cup granulated sugar
1 tsp ground cinnamon
2 tbsp sweet kosher wine
Vegetable oil cooking spray, for pan
6 large eggs, room temperature, seperated
1 and 1/4 cups toasted pecans, finely ground
1/4 cup matzo cake meal (or finely ground matzo meal)
1/2 tsp salt
Garnish- confectioners sugar
Instructions
Toss apples with lemon juice. Melt butter in a skillet over medium-high heat. Add apples, 1/4 cup sugar, and 1/2 tsp cinnamon; toss. Cook until softened, 2 to 3 minutes. Add wine. Cook until almost absorbed and apples are syrupy, about 3 minutes.
Preheat oven to 350 degrees. Coat a 9 inch springform pan with cooking spray. Whisk together yolks and 1/4 cup granulated sugar with a mixer on medium-high speed until pale and thick, about 3 minutes. Tranfer to a large bowl; fold in apples, pecans, matzo cake meal, and remaining 1/2 tsp cinnamon.
Whisk whites, salt, and remaining 1/4 cup granulated sugar in a clean bowl of a mixer until stiff, glossy peaks form. Working in 3 batches, gently fold whites into batter. Pour into pan. Bake until top is brown and a toothpick comes out clean, about 35 minutes. Let cool.
Run a knife or an offset spatula around the edge of the torte. Remove from pan. Garnish with confectioners sugar.
Serving
Suggestions
Make ahead for best texture. Make torte no longer than 8 hours in advance and store at room temperature.
Originally Submitted
8/10/2010
0 Out of 5 from
0 reviews
You can add this Flourless Apple-Pecan Torte recipe to your own private DesktopCookbook.