Passover Orange Walnut Torte
Delight your taste buds this Passover with a show-stopping Orange Walnut Torte, a flourless dessert that's as light and airy as it is rich and flavorful. This gluten-free cake combines the nutty warmth of ground walnuts with the bright zest and juice of fresh oranges, creating a balanced sweetness that's perfect for springtime celebrations. Whipped egg whites ensure a fluffy texture, while potato starch keeps it kosher for Passover without compromising on structure. Garnished with a delicate dusting of powdered sugar and elegant walnut halves, this torte makes an elegant statement on any holiday table. Pair it with fresh fruit or a dollop of whipped cream for a truly indulgent treat! Perfect for those searching for a nutty, citrus-infused dessert, this recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 6 large Eggs
- 2 tablespoons Orange zest
- 1 cup Sugar
- 2 cups Ground walnuts
- 4 tablespoons Potato starch
- 0.25 cup Orange juice
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 tablespoons Powdered sugar (optional, for garnish)
- 12 pieces Walnut halves (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or line it with parchment paper for easy removal.
Separate the eggs into two large mixing bowls, placing the yolks in one bowl and the whites in another.
Using an electric mixer, beat the egg yolks on medium speed until they are thick and pale, about 3 minutes. Gradually add sugar, orange zest, orange juice, vanilla extract, and salt, continuing to mix until well combined.
Gently mix in the ground walnuts and potato starch to the egg yolk mixture until fully incorporated.
In a clean bowl with clean beaters, whip the egg whites on high speed until soft peaks form. Gently fold the whipped egg whites into the walnut mixture in three additions, being careful not to deflate the batter.
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes or until the torte is golden brown and a toothpick inserted into the center comes out clean.
Remove the torte from the oven and let it cool in the pan for 15 minutes. Then, carefully run a knife around the edges and release the springform. Let the torte cool completely on a wire rack.
Once cool, optionally dust the top with powdered sugar and decorate with walnut halves before serving.
Slice and serve as is or alongside fresh fruit or whipped cream for an extra touch.
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 117 mg | 5% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 28.6 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 209 mg | 4% | |
*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.
