Name: Coconut-Almond Torte with Sabra Liqueur
Ingredients: 6 lg Eggs, separated, at room temperature; 1 c Sugar; 1 c Almonds, coarsely chopped; 2 c Unsweetened shredded coconut; 1/2 c Orange juice; 1/4 c Sabra liqueur (or Grand Marnier or Cointreau); Oil for the pan; Grated bitter chocolate for garnish; Whipped cream for garnish

They who avow the doctrines distinguished by the name of Calvinistic, ought, if consistent with their own principles, to be most gentle and forbearing of all men, in meekness instructing them that oppose. With us, it is a fundamental maxim, that a man can receive nothing but what is given him from heaven (John 3:27). If, therefore, it has pleased God to give us the knowledge of some truths, which are hidden from others, who have the same outward means of information; it is a just reason for thankfulness to Him, but will not justify our being angry with them; for we are no better or wiser than they in ourselves, and might have opposed the truths which we now prize, with the same eagerness and obstinacy, if His grace had not made us to differ. If the man, mentioned in John 9, who was born blind, on whom our Lord graciously bestowed the blessing of sight, had taken a cudgel and beat all the blind men he met, because they would not see, his conduct would have greatly resembled that of an angry Calvinist.

John Newton

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Jewish		1	Servings

INGREDIENTS

6	lg	Eggs, separated, at room temperature
1	c	Sugar
1	c	Almonds, coarsely chopped
2	c	Unsweetened shredded coconut
1/2	c	Orange juice
1/4	c	Sabra liqueur (or Grand Marnier or Cointreau)
		Oil for the pan
		Grated bitter chocolate for garnish
		Whipped cream for garnish

INSTRUCTIONS

Preheat 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.

A Message from our Provider:

“God cares”