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Banana Citrus Almond Torte

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“A lovely dessert for Passover or any other time. From Gourmet Magazine. Recipe works best if your eggs are at room temperature.”
1hr 20mins

Ingredients Nutrition

  • 7 eggs, separated
  • 1 13 cups sugar
  • 3 tablespoons lemon juice, fresh
  • 1 teaspoon orange rind, freshly grated
  • 4 bananas, very ripe, mashed (approx. 1 and 1/3 cups)
  • 1 cup matzo meal
  • 1 cup almonds, blanched, corasely ground
  • 1 teaspoon salt


  1. Preheat oven to 350°F.
  2. In a large bowl, beat yolks till thick and pale.
  3. Gradually add in sugar, beating till mixture is very thick.
  4. Beat in lemon juice and orange rind.
  5. Add in bananas, meal, almonds and salt and beat until mixture is well combined.
  6. In a separate bowl, beat egg whites till they just hold stiff peaks.
  7. Fold the whites into the batter gently but thoroughly.
  8. Pour batter into an ungreased, 9" tube pan (3 and 1/2" deep) with a removable bottom.
  9. Bake in the middle of the oven for 55 - 60 minutes or until a tester comes out clean.
  10. Remove from oven and invert over the neck of a bottle so torte can cool upside down.
  11. After torte has cooled, run a thin knife around the edge and tube of the pan.
  12. Remove the sides of the pan and run knife under the bottom of the torte to release it.
  13. Carefully transfer torte to a serving plate.

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