|
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 un-greased 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. |
