Orange Pecan Torte is a variation of the classic mandeltorte made with pecans and oranges. Top with whipped cream, powdered sugar or cut into layers.
Preheat oven to 350 degrees. Cover the outside bottom of an 8 inch springform pan (to catch any leaks) and set on a baking sheet. Alternatively you can line a loaf pan with aluminum foil with 2" extra foil to ease removal.
Separate eggs into two mixing bowls. Grate the zest from the orange and juice it.
Beat egg yolks, add sugar gradually and continue beating until creamy. Mix in pecan meal, bread crumbs, orange juice and zest.
Beat egg whites until stiff, but not dry. When you remove the beaters the peak should stand up straight and not fall over.
GENTLY fold egg whites into the pecan meal batter. Pour into pan
Bake for 35-40 minutes until center is completely set. Allow to cool in the pan
Remove from pan and top with whipped cream, orange curd or powdered sugar. The cake can be cut into layers if desired.