Italian Carrot-Pecan Torta
This is a lovely, plain, dairy-free torta (cake in Italian) that makes a very nice Passover seder dessert, although would be welcome at any time of the year. Fresh berries and a fruit sorbet are a perfect accompaniment. For those not concerned about the dairy-free status, a whipped cream and crème fra®che combination also works well.
The recipe is from Jewish Holiday Cooking, by Jayne Cohen, an extremely good book organized by holiday, with historical background, menus, and interesting familial stories, for each holiday. I did find the directions for the torta fairly confusing, so I have rewritten them.
Italian Carrot-Pecan Torta
| Yield: 1 10†cake | # of servings: 10 | Method: Separated Egg Sponge |
Ingredients:
Carrots:
1 ¼ packed cups (7 oz / 197 g) grated carrots (from about 3 large carrots)
2 tbl (.875 oz / 25 g) light brown sugar>
Dry mixture:
1 â…“ cups (5.4 oz / 153 g) pecan halves, lightly toasted
2 tbl (.75 oz / 21 g) light brown sugar
3 tbl (.9 oz / 26 g) matzo meal
1 tsp cinnamon
â…› tsp freshly grated nutmeg
Cake batter:
4 egg yolks
¼ cup (1.75 oz / 50 g) light brown sugar
1 tsp vanilla extract
1 tsp almond extract (optional)
4 egg whites
â…› tsp salt
½ cup (3.5 oz / 99 g) granulated sugar
Confectioners’ sugar, as needed
Fresh berries and/or sorbet
Special tools and equipment:
- 10†by 2†cake pan or 10†spingform pan
- 10†parchment circle
Pre-recipe preparations:
- Lightly toast the pecan halves in a 350 °F oven for approximately 10 minutes, until just fragrant. Set aside to totally cool. This can be done a day ahead.
- Brush the bottom of the cake pan with margarine, or butter, and line the bottom with the parchment circle. Brush the parchment and the sides of the cake pan with the same margarine or butter, so the whole pan is greased.
- Preheat oven to 350 °F
Directions
Carrots:
- Place the grated carrots and brown sugar in a 12†heavy bottomed skillet over medium heat. Keep stirring unit the sugar dissolves. Raise the heat slightly and cook for approximately 4 minutes, stiffing occasionally, until the carrots are dry.
- Set aside to cool.
Dry Mixture:
- Place the pecans, brown sugar, matzo meal, and spices in food processor with the blade attachment.
- Pulse until the pecans are in very small pieces, being careful to not over-process and have the nuts turn to paste. It is okay if there are a few stay slightly larger pieces. Set aside.
Cake batter and baking:
- Using a countertop mixer with the whisk attachment, or a bowl with a handheld mixer, whip the egg yolks, extracts and brown sugar until thick.
- Using a plastic spatula or wooden spoon, stir in the carrots by hand, then add the pecan mixture and mix until combined. The batter will be quite thick at this point.
- In separate bowl, whip the egg whites with a pinch of salt until soft peaks form. Slowly add the granulated sugar and whip until a just firm meringue.
- Stir â…“ of the meringue into the carrot/pecan batter to lighten the mixture. Pour this into the bowl with egg whites and fold just until combined, and no pockets of egg white are visible.
- Pour into prepared pan and bake until firm to the touch and cake tester comes out clean, about 24 to 28 minutes.
- Let cool in the pan for 10 minutes, then turn over onto a cardboard circle or small cooling rack , remove the parchment circle, and flip back over onto a cooling rack. It should be right-side up. Allow to thoroughly cool.
- Cake may be wrapped in plastic film and stored at room temperature overnight.
- Dust lightly with confectioners’ sugar just prior to serving.
- Serve with fresh berries and/or fruit sorbet.