Moroccan Passover Torte
Celebrate the flavors of Morocco with this exquisite Moroccan Passover Torte, a gluten-free dessert that’s perfect for Passover and other festive occasions. Combining finely ground blanched almonds with vibrant orange zest, warm cinnamon, nutmeg, and sweet, chewy dates, this torte boasts a texture that’s rich yet airy thanks to whipped egg whites folded into the batter. Topped with slivered almonds for added crunch and a dusting of powdered sugar for elegance, this dessert is a show-stopping centerpiece with just the right balance of sweetness and spice. Requiring only 20 minutes of prep and baked to golden perfection in under an hour, this almond torte is a flavorful nod to traditional Moroccan desserts, perfect for serving at your Seder table or any gathering.
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Recipe Information
Ingredients
- 2 cups blanched almonds
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons orange zest
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 1 cup pitted dates, chopped
- 0.5 cup slivered almonds
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a food processor, pulse the blanched almonds until finely ground, almost like almond flour. Be careful not to over-process, as it could turn into almond butter.
In a mixing bowl, whisk together the ground almonds, granulated sugar, ground cinnamon, ground nutmeg, and salt.
Separate the eggs. Place the yolks in a large mixing bowl and the whites in a separate clean and dry bowl.
Using a hand or stand mixer, beat the egg yolks with the orange zest until pale and creamy. Fold the yolk mixture into the almond mixture along with the chopped dates, combining until fully mixed.
Clean the mixer thoroughly, then use it to beat the egg whites on medium-high speed until stiff peaks form.
Gently fold the beaten egg whites into the almond mixture in three additions, taking care not to deflate the batter.
Pour the batter into the prepared springform pan, spreading it evenly. Sprinkle the top with the slivered almonds.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool the torte in the pan for 10 minutes, then carefully remove the sides of the springform pan and transfer the torte to a wire rack to cool completely.
Before serving, dust with powdered sugar if desired. Slice and enjoy!
Nutrition Facts
Calories |
3554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.6 g | 249% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 874 mg | 38% | |
| Total Carbohydrate | 417.6 g | 152% | |
| Dietary Fiber | 52.6 g | 188% | |
| Total Sugars | 329.3 g | ||
| Protein | 102.6 g | 205% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1102 mg | 85% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 3863 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
