Name: Pecan Torte with Strawberries and Cream
Yield: Serves 10 to 12
Ingredients: 1 1/4 cups pecans (6 1/4 oz); 3 1/2 tablespoons matzo cake meal; 1 cup plus 3 tablespoons sugar; 7 large eggs, separated, at room temperature; 2 teaspoons finely grated fresh lemon zest; 1 tablespoon fresh lemon juice; 1/4 teaspoon salt; 1 1/2 cups chilled heavy cream (optional); 3/4 pint strawberries, sliced lengthwise (2 cups); Special equipment: a 10- by 4-inch (12-cup) angel food cake pan with removable bottom

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Pecan Torte with Strawberries and Cream

Active time: 50 min Start to finish: 4 hr

A wonderful welcome to spring, this butter- and oil-free torte gains its richness from pecans. If you want to keep the cake pareve, or if you intend to serve it several times, leave it unfrosted.

Recipe notes

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