Almost Too Good to be True. Gluten and Dairy Free Dessert? Make Mine a Big Piece.

I love being able to serve something that is tasty. I think part of being a good hostess is making people feel like you have thought of them in advance. This recipe is perfect for that because I know several people who shy away from wheat flour. I am sure you do too.

Pecan Torte

 

 

INGREDIENTS

• 9 large eggs, separated
• 1 1/2 cups granulated sugar
• 1 tablespoon freshly grated lemon zest, plus more for garnish
• 1 teaspoon pure vanilla extract
• 1 teaspoon salt
• 12 ounces pecans, toasted and finely ground (3 cups)
• Confectioners’ sugar, for dusting
  OPTIONAL – Lemon Curd or Mixed berries, for serving

 

DIRECTIONS

1. Preheat oven to 350 degrees.
2. Put egg yolks, granulated sugar, zest, vanilla, and salt in the bowl of an electric mixer fitted with the whisk attachment.
3. Beat on medium-high speed until pale and thickened, about 4 minutes.
4. Fold in toasted and ground up pecans.
5. Beat whites in a clean mixing bowl until stiff peaks form; fold into yolk mixture.
6. Pour into a 10-inch spring-form pan.
7. Bake until golden brown, about 1 hour (if top browns too quickly, tent with foil).
8. Let cool on a wire rack 30 minutes. Remove sides of pan. Let cool completely.
9. Dust with confectioners’ sugar.
10.  OPTIONAL- Serve with curd and berries; garnish with zest.

Quick Tip: If you don’t know what to put on top, make a fruit filling with frozen blue berries. Combine 1 cup sugar with 2 tablespoons cornstarch and 2 cup of frozen berries. Heat until bubbly and let cool before adding a spoonful on top.

Photo and recipe courtesy of Martha Stewart .com