Passover Almond Fig Torte
If you love almond macaroons for the Passover table, but want dessert with a little more pizzazz, try this torte. Reminiscent of an Austrian linzer torte, it’s almond-y and chewy like a macaroon, with a pureed dried-fig filling. It begins with a ground almond batter that is pressed into a springform pan (you save a little batter for the top), then spread with fig puree. The extra batter, which is like a paste, goes on top of the torte and doesn’t cover it completely so the figs peek out. Instead of flour, the batter is mixed with matzo meal and almond meal, also called almond flour (Bob’s Red Mill is a good brand to use). Or grind your own almonds in a food processor.
FILLING
10 ounces dried figs (about 2 full cups)
¾ cup water, and more as needed
3 tablespoons honey
2 teaspoons grated orange rind
1. Cut off and discard the hard stems on the figs. Coarsely chop the figs. In a saucepan, combine the figs and the ¾ cup of water, honey, and orange rind. Bring to a boil, lower the heat to medium, and cover the pan. Simmer for 20 to 25 minutes, or until the figs are tender and most of the liquid has evaporated. Check the amount of water after 15 minutes; if the pan appears dry, add ¼ cup more water. Uncover and leave to cool for 10 minutes.
2. In a food processor, pulse the fig mixture until pureed into a thick paste. You should have about 1½ cups. (The fig paste can be made up to 2 days ahead.)
TORTE
Oil (for the pan)
8 ounces (about 2 cups) natural almond meal or finely ground almonds
1 cup sugar
¼ cup matzo meal
¼ teaspoon kosher salt
4 egg whites
2 teaspoons vanilla extract
3 tablespoons unsalted butter (or margarine), melted
1. Set the oven at 350 degrees. Oil a 9-inch springform pan, line the bottom with a round of parchment paper, and oil the paper.
2. In a bowl, whisk the almond meal, pressing out any lumps with your fingertips. Whisk in the sugar, matzo meal, and salt.
3. Add the egg whites and vanilla. With a rubber spatula, stir to blend the mixture. Add the melted butter or margarine. Stir until completely blended. Remove „ cup of the almond mixture and reserve for the topping.
4. Place the remaining almond batter in the prepared pan. Use a rubber spatula or your fingers to spread the batter evenly, pressing and spreading it to reach the sides of the pan.
5. Add the fig paste in clumps and spread it, using your fingers or an offset metal spatula, so it covers the almond batter, leaving a ¼-inch border uncovered around the rim. Drop the reserved almond batter in clumps over the fig filling. Spread out the clumps so they’re no more than ½-inch thick. The almond clumps won’t cover the whole top; that’s OK.
6. Transfer to the oven. Bake for 55 to 60 minutes, or until the torte is golden brown around the rim and top.
7. Set the pan on a wire rack to cool for 15 minutes. Run a knife around the rim of the torte. Unlatch the spring and lift off the sides of the pan. Slide the torte onto a flat platter. Serve at room temperature.