Name: Upside-Down Apricot Hazelnut Torte
Yield: Yield: 8 to 10 Servings
Cuisine: United States
Ingredients: 1½ cups pure, unsweetened apple juice; ¼ teaspoon ground cinnamon; Almond, walnut, or other kosher-for-Passover oil for greasing the pan; 5 medium-large Granny Smith apples, peeled, cored, and cut into 8 wedges each; ¼ teaspoon salt; 1 tablespoon plus ⅓ cup packed brown sugar; 1 teaspoon fresh lemon juice; ⅓ cup packed brown sugar; ¼ cup granulated white sugar; ½ teaspoon kosher-for-Passover almond extract or 2 teaspoons kosher-for-Passover amaretto or Frangelico; 2 cups pure, unsweetened apple juice (do not use unfiltered juice); Salt; 1 teaspoon kosher-for-Passover vanilla extract; 5 to 6 ounces dried apricots (about 1 heaping cup); 1½ cups hazelnuts, skinned; Almond, walnut, or other kosher-for-Passover oil for greasing the skillet; Confectioners’ sugar, purchased or prepared from recipe (optional); 4 large egg whites; ⅔ cup plus 1 tablespoon granulated white sugar; ⅓ cup potato starch; ⅔ cup unsweetened shredded coconut

Preparation info

Yield:
8 to 10
Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

Flavorful fruit makes a winning, moist crown for nut-based Passover cakes prepared without butter or other dairy ingredients. But my upside-down tortes sometimes ended up with soggy crusts. Stumped, I turned to my dear friend, Maria Springer, owner of Maja’s Viennese Kitchen, a cooking school just outside of Baltimore.

A chemist by training, Maria began by analyzing the ingredients, recommending skinned nuts less oil-rich than pecans or walnuts and adding