Try this Coconut-Almond Torte with Sabra Liqueur recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 325 degrees. Lightly grease 10" springform pan. In large bowl, beat egg whites to soft peaks; add 1/2 c. of the sugar; beat to stiff peaks. In another bowl, beat yolks with remaining 1/2 c. sugar until light and fluffy. Add almonds and coconut; mix gently. Fold in the egg whites. Pour batter into pan; bake 45 min. or until crust is light brown on top and toothpick comes out clean. Remove from oven and let sit in the pan a few minutes. Prick the top of the torte all over with a toothpick. Combine orange juice and liqueur and pour over the torte while still in the pan. When torte is completely cool, remove and serve with whipped cream, if desired, and grated chocolate. Posted to JEWISH-FOOD digest V97 #055 by cofarb@aiusa.com (Mark Cohen) on Feb 18, 1997.
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Serving Size: 1 Serving (1178g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5372 | ||
Calories from Fat: 2637 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 293g | 391 % | |
Saturated Fat 259.6g | 1298 % | |
Monounsaturated Fat 12.5g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 169.1mg | 6 % | |
Potassium 2723mg | 72 % | |
Total Carbohydrate 720.1g | 212 % | |
Dietary Fiber 74.2g | 297 % | |
Sugars, other 645.9g | ||
Protein 32.1g | 46 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5372
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