7 large eggs,
1 separated keep at room tempe
1 1/3 cup sugar
3 tbsp lemon juice
1 tbsp grated orange rind
4 very ripe bananas,
1 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 the mixture
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 1/2"
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.
I hope you enjoy this as much as I have.
Sandi in CT 03/19 09:21 pm Re-Formatted by Elaine Radis; 3/92
Servings: 12 servings
Banana Almond Torte Recipe brought to you by Recipe Ideas
Categories: Banana; Dessert; Fruit; Nut
The History of Recipes
Written cooking instructions as an idea can be found way back into history, in truth as far into history as the Egypt of the Pharoahs, and potentially, even further back. Having said that, these, old cookbooks were just simple hieroglyphic recipes for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to historians is a series of stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful and blissful. As we move into The time of the roman empire around 25BC a roman called Apicius compiled a few documents which described recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into starters, main course and afters, a style of dining still practiced today. Aspicius tells us how the cooks of his times used many spices and herbs, including a few that are still present in modern kitchens such as bay, fennel and asafoetida. Over the next few hundred years, the rich and powerful families of Europe tried to serve up the most extravagent banquests, and consequentially the best chefs and their recipe collections were much in demand. Notwithstanding that, it was during the nineteenth century that formal cookery and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collating, testing, and recording recipes for their fellow cooks to enjoy. The arrival of TV brings us celebrity chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Banana Almond Torte recipe.
