Moroccan Coconut-Sabra Torte
6 Eggs, separated
1 cup Sugar
1 cup Walnuts, coarsely chopped
2 cup Unsweetened coconut, shredded
1/2 cup Orange juice
1/4 cup Sabra liqueur
1 pt Strawerries
Using a large bowl, beat egg whites until soft peaks form.
Add 1/2 cup sugar and beat until mixture holds stiff peaks.
In a smaller bowl, beat egg yolka with remaimg sugar until eggs are light and fluffy.
Add nuts and coconuts to egg yplks, combining gently.
Fold in egg whites.
Place cake batter into a lightly greased 9-inch springform pan and bake in a 325 degree oven for 45 minutes, or until crust is light brown on top.
Remove from oven and let sit in pan for a few minutes.
Combine orange juice and Sabra liqueur and pour over torte while it is still in the pan.
When torte is thoroughly cool, place in refrigerator until ready to serve.
Decorate with strawberries.
Pairs Well With
Note: If using sweetened coconut, reduce sugar to 1/2 cup, adding 1/4 cup to whites and 1/4 to yolks.