Coconut-Almond Torte With Sabra Liqueur
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 6large eggs, separated
- 1cup sugar
- 1cup almonds, coarsely chopped
- 2cups unsweetened, shredded coconut
- Oil for the pan
- ½cup orange juice
- ¼cup Sabra liqueur, or Grand Marnier or Cointreau
- Whipped cream (optional)
- Grated bitter chocolate for decoration
Nutritional analysis per serving (8 servings)
445 calories; 28 grams fat; 14 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 40 grams carbohydrates; 6 grams dietary fiber; 32 grams sugars; 10 grams protein; 62 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 325 degrees.
- Step 2
In a large bowl, beat the egg whites until soft peaks form. Add ½ cup of the sugar and beat until stiff peaks form.
- Step 3
In a smaller bowl, beat the egg yolks with the remaining ½ cup of sugar until light and fluffy. Add the almonds and coconut and mix gently. Fold in the egg whites.
- Step 4
Place the cake batter into a lightly greased 10-inch springform pan and bake for 45 minutes, or until the crust is light brown on top and a toothpick comes out clean. Remove from the oven and let sit in the pan for a few minutes. Prick the top of the torte all over with a toothpick or the prongs of a fork.
- Step 5
Combine the orange juice and the liqueur and pour over the torte while it is still in the pan. When the torte is completely cool, remove and serve with whipped cream, if desired, and grated chocolate.
Private Notes
Comments
I made this to accommodate a gluten-fearing guest, but it was so good that I'd make it regardless. I baked it a day ahead, and I doused it in orange juice and Triple Sec. I wrapped it tightly in foil and left it on the counter overnight. The nuts remained crunchy, even though the cake was perfectly moist. About those nuts, I used a knife to chop them, as my food processor would have made a paste of them. No need for whipped cream or chocolate. It was perfect just plain.
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