- 4 ounces pecans, plus 18 perfect pecan halves
- 6 large egg yolks
- 1 cup, minus 2 tablespoons, sugar
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh ginger juice squeezed from about 1/2 cup of very finely diced or food-processed pureed fresh ginger
- Several twists white pepper (optional)
- ½ cup matzoh meal
- 6 large egg whites
- ½ teaspoon coarse kosher salt
- 1 ½ to 2 tablespoons finely minced crystallized ginger or finely minced glaceed apricots or thin rings of candied kumquats
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
396 calories; 21 grams fat; 3 grams saturated fat; 11 grams monounsaturated fat; 5 grams polyunsaturated fat; 45 grams carbohydrates; 2 grams dietary fiber; 38 grams sugars; 8 grams protein; 184 milligrams cholesterol; 261 milligrams sodium
- 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.
- Toast the four ounces of pecans for 15 minutes in the oven, rotating the tray once midway. Let cool.
- Mince the pecans with a sharp knife or with an on-off food processor motion, until fine but dry.
- Beat the egg yolks until light. Add the sugar gradually, until the yolks turn very creamy and form ribbons on the beater.
- Add the lemon juice, ginger juice and pepper. Beat to mix.
- Add the minced pecans and matzoh meal. Beat until blended.
- 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.
- Lightly fold the egg whites into the nut mixture, until well blended.
- Divide the mixture between the two prepared pans.
- 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.
- 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.
- 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.”