Keri's Pecan Torte

Ingredients

2 cups pecans

7 eggs, separated

zest of one lemon

juice of ½ lemon

½ cup honey

¼ tsp salt

200 grams pecans

7 eggs, separated

zest of one lemon

juice of ½ lemon

120 ml (170 grams) honey

¼ tsp (1.25 ml) salt

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Dietary Therapies

SCD

mSCD

IBD-AID P2

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Vegetarian

Soy Free

Preheat oven to 325°F (163°C).
Grind pecans in food processor until fine; set aside.
In large bowl, beat egg yolks until pale yellow and thick.
Add honey, lemon zest and lemon juice.
Beat well.
In separate bowl, beat egg whites and salt until whites hold stiff peaks (works best if eggs are at room temperature).
Alternate between folding ground nuts and egg whites into yolk mixture (3 batches each). Try to keep mixture as fluffy as possible.
Pour mixture into ungreased tube pan with removable bottom; smooth the top.
Bake for 50 minutes to 1 hour. Toothpick should come out clean when inserted; torte will be golden brown.
Cool in pan one hour, then invert pan over an empty bottle (if pan doesn't have "legs") and cool 2 more hours.
To serve, run knife around edge of pan and remove outer rim; then run knife under bottom of pan and remove torte to serving plate.