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Ingredients
- 4 eggs, separated
- 1/2 cup honey
- Grated rind of 1 lemon
- 3 cups ground walnuts
Preparation
Step 1
Preheat oven to 375 F. Oil and dust with flour a deep 9-inch baking pan or a springform pan.
In a large bowl, beat the egg yolks, add the honey, and beat again until light-colored and fluffy. Stir in the lemon rind.
In a separate bowl, beat the egg whites until they will form stiff peaks; fold about 1/2 cup of the whites into the yolk mixture. Beat the walnuts into the yolks until thoroughly blended. Fold in the remaining whites.
Pour the batter into the prepared pan. Bake until the top is firm and golden brown, but the interior is still moist, 20 to 30 minutes. Allow the torte to cool on a wire rack before removing it from the pan.