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Pecan Torte
Recipe Summary
Yield: Makes one 10-inch torte
Ingredients
Ingredient Checklist
9 large eggs, separated
1 1/2 cups granulated sugar
1 tablespoon freshly grated lemon zest, plus more for garnish
1 teaspoon pure vanilla extract
1 teaspoon salt
12 ounces pecans, toasted and finely ground (3 cups)
Confectioners’ sugar, for dusting
Lemon Curd for Pecan Torte
Mixed berries, for serving
Gallery
Pecan Torte
Recipe Summary
Yield: Makes one 10-inch torte
Gallery
Pecan Torte
Pecan Torte
Pecan Torte
Recipe Summary
Yield: Makes one 10-inch torte
Recipe Summary
Yield: Makes one 10-inch torte
Yield: Makes one 10-inch torte
Makes one 10-inch torte
Ingredients
Ingredients
- 9 large eggs, separated
- 1 1/2 cups granulated sugar
- 1 tablespoon freshly grated lemon zest, plus more for garnish
- 1 teaspoon pure vanilla extract
- 1 teaspoon salt
- 12 ounces pecans, toasted and finely ground (3 cups)
- Confectioners’ sugar, for dusting
- Lemon Curd for Pecan Torte
- Mixed berries, for serving
Directions
Preheat oven to 350 degrees. Put egg yolks, granulated sugar, zest, vanilla, and salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thickened, about 4 minutes. Fold in pecans.
Beat whites in a clean mixing bowl until stiff peaks form; fold into yolk mixture. Pour into a 10-inch springform pan.
Bake until golden brown, about 1 hour (if top browns too quickly, tent with foil). Let cool on a wire rack 30 minutes. Remove sides of pan. Let cool completely. Dust with confectioners’ sugar. Serve with curd and berries; garnish with zest.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Pecan Torte
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Reviews:
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Most Helpful
Most Positive
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Newest
All Reviews for Pecan Torte
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
