Coconut-Almond Torte With Sabra Liqueur

• 6 large eggs, separated
• 1 cup sugar
• 1 cup almonds, coarsely chopped
• 2 cups unsweetened, shredded coconut
• Oil for the pan
• 1/2 cup orange juice
• 1/4 cup Sabra liqueur, or Grand Marnier or Cointreau
• Whipped cream (optional)
• Grated bitter chocolate for decoration

1. Preheat the oven to 325 degrees.
2. In a large bowl, beat the egg whites until soft peaks form.
3. Add 1/2 cup of the sugar and beat until stiff peaks form.
4. In a smaller bowl, beat the egg yolks with the remaining 1/2 cup of sugar until light and fluffy.
5. Add the almonds and coconut and mix gently.
6. Fold in the egg whites.
7. Place the cake batter into a lightly greased 10-inch springform pan and bake for 45 minutes, or until the crust is light brown on top and a toothpick comes out clean.
8. Remove from the oven and let sit in the pan for a few minutes.
9. Prick the top of the torte all over with a toothpick or the prongs of a fork.
10. Combine the orange juice and the liqueur and pour over the torte while it is still in the pan.
11. When the torte is completely cool, remove and serve with whipped cream, if desired, and grated chocolate.

eggs, sugar, almonds, coconut, orange juice, sabra liqueur, cream, bitter chocolate

Taken from cooking.nytimes.com/recipes/3887 (may not work)