This is a taste of prewar Hungary, from the family repertoire of my dear friend, Judy Abrams, gifted teacher and poet. Based on ground walnuts and leavened only with eggs, this light, fudge-luscious cake has not a jot of butter or flour, making it Passover-perfect for meat or dairy meals.
To conclude a meat meal, it is delectable plain or dusted fancifully with confectioners' sugar (a Passover recipe without cornstarch below) or glazed with a simple chocolate icing.
For a dairy dish, cover the torte in swirls of lightly sweetened whipped cream or serve with scoops of vanilla ice cream on the side, accompanied by a steaming cup of strong cappuccino.
Enjoy this beautifully moist and virtually no-fail torte not just on Passover, but year round. When well wrapped (without icing), it keeps very well, tasting even better a day or two after it is made.
As with all nut pastries, be sure the walnuts you are using are very fresh-tasting.
