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Nut torte with whipped cream and fresh orange slices with text overlay "Orange Pecan Torte"
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Orange Pecan Torte

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.

Ingredients

  • 6 large eggs separated
  • 1 medium orange
  • 1 cup sugar
  • 1 cup pecan meal finely ground pecans
  • ½ cup bread crumbs gluten free if desired

Instructions

  • 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.