Barbara Tropp's Pecan-Ginger Torte

Preparation

1. Step 1

   Lightly grease two 8-to-9-inch springform pans or two 9-to-10-inch tart pans with removable bottoms. Line the bottoms with greased paper. Preheat the oven to 350 degrees.

2. Step 2

   Toast the four ounces of pecans for 15 minutes in the oven, rotating the tray once midway. Let cool.

3. Step 3

   Mince the pecans with a sharp knife or with an on-off food processor motion, until fine but dry.

4. Step 4

   Beat the egg yolks until light. Add the sugar gradually, until the yolks turn very creamy and form ribbons on the beater.

5. Step 5

   Add the lemon juice, ginger juice and pepper. Beat to mix.

6. Step 6

   Add the minced pecans and matzoh meal. Beat until blended.

7. Step 7

   In a large bowl, beat the egg whites until they are blended. Add salt and continue whipping until the egg white forms firm peaks but are not dry.

8. Step 8

   Lightly fold the egg whites into the nut mixture, until well blended.

9. Step 9

   Divide the mixture between the two prepared pans.

10. Step 10

    Sprinkle the crystallized ginger, glaceed apricots or kumquats evenly over the top. Space eight pecan halves around the edges of each tart, putting a ninth in the center.

11. Step 11

    Bake in the middle or the bottom third of the oven for 40 to 45 minutes, until a cake tester in the center of the cake comes out dry.

12. Step 12

    Let cool completely in pan. The cake tastes best baked a day in advance. Wrap air-tight overnight. Serve with a selection of seasonal berries. Or, if having a vegetarian seder, serve with Chantilly cream or Barbara Tropp's fresh ginger ice cream, the recipe for which is in ''The Modern Art of Chinese Cooking.''