NAME: AMERICAN FRIENDS HEBREW UNIVERS; WIDTH: 5.5 IN; DEPTH: 11
IN; COLOR: BLACK PLUS ONE; AD NUMBER: 00089091
P assover P alate
Sephardi Continued from Page 9
reheated over a low flame.

Place the rice in a mound
in the center of a large deep
platter with a generous rim.

Using tongs, place the chicken
thighs around the rice. Spoon
the broth and prunes over the
chicken. Sprinkle the almonds
over the chicken and rice. Serve
immediately. ORANGE DATE ALMOND
TORTE | PAREVE
How has one of
the oldest cities
in the world
Yield: Serves 8
Typical of North African
Jewish cuisine, this moist cake
is steeped in the fragrance of
refreshing oranges.

Equipment: A food processor,
a 9½-inch springform pan
and an electric hand mixer
become one of the
hottest cities for
start-ups? Fit a food processor with the
metal blade. Place the almonds
and ¼-cup sugar in the bowl
of the food processor. Grind
the nuts for about 30 seconds.

Then pulse on and off until the
mixture resembles coarse sand.

Sprinkle in the cinnamon and
pulse briefly, until combined.

Move the nut mixture to a bowl
and reserve. Clean the food
processor parts.

Wash the oranges with a lit-
tle liquid soap and rinse well.

Move the oranges to a medi-
um-large saucepan. Cover them
with water. Place the lid on the
pan and bring the water to a
boil over a medium flame. Turn
the flame to low and simmer the
oranges for about 40 minutes,
or until softened in the center.

RACHEL SIGMAN
Philadelphia Director
T: 215.330.6722
E: rsigman@afhu.org
L E A R N M O R E AT
A F H U . O R G /J E R U S A L E M T E C H
The Hebrew University of Jerusalem’s research has
led to over 130 life-enhancing commercial ventures
that provide revolutionary products and services to
people everywhere. Our most successful technology
venture is integrated in over 40 million vehicles
worldwide. Since 1925, American Friends of the
Hebrew University has connected the passions of
Americans with innovation at the Hebrew University.

KNOWLEDGE MOVES US.

10 MARCH 19, 2020
1½ cups blanched slivered
almonds 1 cup sugar, plus more for
dusting ¼ teaspoon ground
cinnamon 2 large navel oranges with
flawless skin
Vegetable oil for coating
½ cup pitted dates,
preferably medjool
6 large eggs
JEWISH EXPONENT
Add more water, if necessary.

Discard the cooking water.

Add cold water and a couple
of ice cubes to the saucepan to let
the oranges cool through. Pour
off the water and dry the oranges
with paper towels. Cut the
oranges into 8 pieces, including
their skin. Remove any coarse
pith and all the seeds. Reserve.

Preheat the oven to 375
degrees. Coat the springform
pan generously with oil. Sprinkle
a teaspoon or so of sugar into the
pan and shake it to coat as evenly
as possible. Discard any excess
sugar. Reserve.

Assemble the food processor
again, using the metal blade.

Cut the dates into 4 pieces and
then chop them. Move them
to the food processor bowl.

Add the orange pieces, includ-
ing the peel. Grind the pieces
until a somewhat-coarse puree
forms. Reserve.

Take 2 eggs and separate the
yolks from the whites. Place the
egg whites and ¼-cup sugar into
a medium-sized bowl. Using an
electric hand mixer, beat until
stiff, shiny peaks form. Do not
overbeat or the egg whites turn
watery. Reserve.

Add the 4 whole eggs, the
2 reserved egg yolks and the
remaining ½-cup sugar into
a large mixing bowl. With
the electric hand mixer, beat
until the mixture turns airy
and light. Be patient, as this
takes several minutes. Beat in
the orange-date mixture and
the almond mixture until well
combined. Fold in the beaten
egg whites and combine on the
mixer’s low setting until no
trace of the egg whites remain.

Using a spatula, move the mix-
ture to the prepared pan.

Bake for 50-60 minutes
or until the torte is lightly
browned and the center springs
back when gently tapped with a
forefinger. Cool to room tem-
perature. Gently run a knife
around the edge of the cake to
separate it from the pan before
releasing the spring.

Serve immediately or wrap
it well in foil and serve the
next day. l
JEWISHEXPONENT.COM