Barbara Tropps Pecan-Ginger Torte - pecans

Method

• Lightly grease two 8-to-9-inch springform pans or two 9-to-10-inch tart pans with removable bottoms.
• Line the bottoms with greased paper.
• Preheat the oven to 350 degrees.
• Toast the four ounces of pecans for 15 minutes in the oven, rotating the tray once midway.
• Let cool.
• Mince the pecans with a sharp knife or with an on-off food processor motion, until fine but dry.
• Beat the egg yolks until light.
• Add the sugar gradually, until the yolks turn very creamy and form ribbons on the beater.
• Add the lemon juice, ginger juice and pepper.
• Beat to mix.
• Add the minced pecans and matzoh meal.
• Beat until blended.
• In a large bowl, beat the egg whites until they are blended.
• Add salt and continue whipping until the egg white forms firm peaks but are not dry.
• Lightly fold the egg whites into the nut mixture, until well blended.
• Divide the mixture between the two prepared pans.
• Sprinkle the crystallized ginger, glaceed apricots or kumquats evenly over the top.
• Space eight pecan halves around the edges of each tart, putting a ninth in the center.
• Bake in the middle or the bottom third of the oven for 40 to 45 minutes, until a cake tester in the center of the cake comes out dry.
• Let cool completely in pan.
• The cake tastes best baked a day in advance.
• Wrap air-tight overnight.
• Serve with a selection of seasonal berries.
• Or, if having a vegetarian seder, serve with Chantilly cream or Barbara Tropp's fresh ginger ice cream, the recipe for which is in ''The Modern Art of Chinese Cooking.''