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Ginger Torte
 

3 cups almonds, finely chopped 1½ cups sugar, divided  ½ cup flour  ½ t ground ginger  ½ t salt  10 eggs, separated  ½ cup fresh orange juice  grated zest of 1 large orange  2 t finely chopped candied ginger  powdered sugar for garnish  Oil or spray a 10-inch tube pan. Combine nuts with ½ cup of the sugar, flour, ground ginger and salt. Beat egg yolks and ½ cup of the remaining sugar until thick and pale, about eight minutes. Stir in the orange juice, zest and candied ginger. Fold nut mixture into yolk mixture with a spatula.  In a large bowl beat egg whites until soft peaks form. Gradually beat in remaining ½ cup of sugar. Fold whites into yolk batter and pour into prepared pan. Bake in a 350º F. oven until a toothpick inserted in the center comes out clean, about 45 minutes. Let cool in pan, then invert onto serving plate. Dust with powdered sugar.

 
 
 

©2001 Leigh Ann Smyth. Duplication is prohibited.