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Passover Nut Torte

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Servings: 10
Prep Time: 20 minutes
Marinate Time:
Cook Time: 35 minutes
Cool Time:
Total Time:
Nutritional Information Per Serving:
Net Carbs:
Fiber:
Protein:
Fat:
Calories:
7.7 grams
1.6 grams
6.6 grams
8.9 grams
140.6
4 Stars
Ingredients:
  •     1 cooking spray for greasing the pan
  •     2/3 Cup granular sugar substitute (sucralose), divided
  •     8 large eggs, separated
  •     3/4 Cup hazelnuts, finely ground
  •     1 Teaspoon orange zest
  •     20 Ounce-weights 2 packages (10 ounces each) frozen unsweetened raspberries, thawed
  •     2 Tablespoons lemon juice
Directions:
  1.     Preheat oven to 350°F. Spray a 9-inch springform pan with oil spray and dust with sugar substitute.
  2.     In a large bowl with an electric mixer on medium speed, mix egg yolks and 1/2 cup sugar substitute until creamy and fluffy, about 4 minutes. Fold in nuts and zest with a rubber spatula.
  3.     In another large bowl with an electric mixer on medium speed, beat whites until stiff peaks form, about 4 minutes. Fold one third of the whites into nut batter, then fold in the remainder.
  4.     Transfer batter to pan and bake until cake springs back when lightly touched in center, about 35 minutes. Cool in pan on a rack 30 minutes before removing.
  5.     While cake is cooling, purée raspberries and lemon juice in a food processor or blender until smooth. Sweeten to taste with granular sugar substitute about 2 tablespoons.
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