Flourless Apple-Pecan Torte

By blum099

Ingredients

• 2 sweet red apples (6 ounces each), such as Braeburn or Jonagold, peeled, cored, and sliced 1/8 inch thick
• 1 tablespoon fresh lemon juice
• 1 tablespoon unsalted butter or nondairy margarine
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons sweet kosher wine
• Vegetable oil cooking spray, for pan
• 6 large eggs, room temperature, separated
• 1 1/4 cups toasted pecans, finely ground
• 1/4 cup matzo cake meal (or finely ground matzo meal)
• 1/2 teaspoon salt
• Garnish: confectioners' sugar

Details

Adapted from marthastewart.com

Preparation

Step 1

STEP 1
Toss apples with lemon juice. Melt butter in a skillet over medium-high heat. Add apples, 1/4 cup granulated sugar, and 1/2 teaspoon cinnamon; toss. Cook until softened, 2 to 3 minutes. Add wine. Cook until almost absorbed and apples are syrupy, about 3 minutes.
STEP 2
Preheat oven to 350 degrees. Coat a 9-inch springform pan with cooking spray. Whisk together yolks and 1/4 cup granulated sugar with a mixer on medium-high speed until pale and thick, about 3 minutes. Transfer to a large bowl; fold in apples, pecans, matzo cake meal, and remaining 1/2 teaspoon cinnamon.
STEP 3
Whisk whites, salt, and remaining 1/4 cup granulated sugar in a clean bowl of a mixer until stiff, glossy peaks form. Working in 3 batches, gently fold whites into batter. Pour into pan. Bake until top is brown and a toothpick comes out clean, about 35 minutes. Let cool.
STEP 4
Run a knife or an offset spatula around edge of torte. Remove from pan. Garnish with confectioners' sugar.