TORTE
2 tbsp matzoh meal
7 eggs,separated
3/4 cup sugar
2 cup pecans,coarsely ground
1 tbsp lemon rind
1 tbsp lemon juice
GLAZE
1 egg yolk
1/3 cup lemon juice
1/2 cup sugar
1 tsp margarine
1 tbsp lemon rind
Directions
1. Preheat oven to 325'F. Grease 9" springform pan; dust with matzoh
meal.
2. Prepare Torte: Whisk yolks and sugar in large bowl to blend. Stir
in pecans and lemon rind. Beat egg whites and lemon juice in large
bowl until stiff but not dry peaks form. Stir 1/4 of whites into yolk
mixture. Fold in remaining whites until blended. Scrape into prepared
pan.
3. Bake in 325'F oven for 1 hour or until firm in center to touch.
Cool on wire rack for 15 minutes. Cake will sink in center.
4. Meanwhile, prepare Glaze: Combine yolk, lemon juice, sugar and
margarine in small saucepan. Bring to simmering over medium heat,
whisking constantly. Off heat, stir in rind.
5. Pokes holes in top of cake with long skewer. With cake still in
springform pan, spooon glaze over. Let stand a few minutes so glaze
seeps in. Remove cake from pan by running thin knife around rim to
release cake; remove sides. Garnish with lemon peel, if you wish.
Servings: 8 servings
Lemon-Pecan Torte Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Nut; Pecan
The History of Recipes
Written cooking instructions as a concept can be observed back into the far past, in fact as far as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, these, early cook books were just very simple hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe found, according to experts is a collection of tablets in the Sumerian language which recount 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 people feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire around 25BC a man called Apicius created a number of documents showing how to cook the recipes prepared by wealthy roman citizens. In his scrolls, he recounts how the meals of wealthy Romans were divided into starters, entrees and dessert, something we still use today. This early Roman chef recounts how the cooks of his times made use of many different spices and herbs, including some that we all recognise such as bay, mint and dill. Moving our culinary historical trip onwards, we have two books published in the 14th Century - a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the indian food that is familiar to us all today, but instead recipes for the types of food eaten by the rich and powerful of the time. In the 15th century, knights returning from the crusades brought us many new foods and spices from the Middle-East, such as coriander, basil and rosemary. The introduction of these new culinary ideas was responsible for an outbreak in recipe manuscripts, most of which are kept safe in private libraries. Over the next few hundred years, the rich families of Wesstern Europe strove to lay on the most extravagent banquests, and as a result cooks and their recipes became highly prized. However, it was during the 1800s that haute cuisine and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collating, testing, and writing down popular recipes of the day. When we get to the 1900s, cooking publications were starting to become popular as a result of increased literacy, people having more free time and disposable income. The arrival of TV brings us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing everyone to search through thousands of recipes like those on this site. |
We hope you enjoy this Lemon Pecan Torte recipe.
