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Ginger Torte

by Louise Fiszer

serves 12

3 cups finely chopped almonds
1 1/2 cups sugar
1/2 cup flour
1/2 teaspoon ground ginger
1/2 teaspoon salt
10 eggs, separated
1/2 cup fresh orange juice
grated zest of 1 large orange
2 tablespoons finely chopped candied ginger
powdered sugar for garnish

Preheat oven to 350°F. Oil or spray a 10 inch tube pan. Combine nuts with 1/2 cup of the sugar, flour, ground ginger and salt. Beat egg yolks and 1/2 cup of the remaining sugar until thick and pale, about eight minutes. Stir in the orange juice, zest and candied ginger. Fold nut mixture into yolk mixture with a spatula. In a large bowl beat egg whites until soft peaks form. Gradually beat in remaining 1/2 cup of sugar. Fold whites into yolk batter and pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Let cool in pan, then invert onto serving plate. Dust with powdered sugar.

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