Banana Almond Torte

Preheat oven to 350°F (175°C). Grease and line a 9-inch round springform pan with parchment paper.

Separate the eggs, keeping whites and yolks in two large bowls. Mash the very ripe bananas until smooth, then stir in the lemon juice and grated orange rind.

Whisk the egg yolks with ¾ cup of sugar until pale and thick, about 2–3 minutes. Fold the banana mixture into the egg yolks until combined.

Combine the matzah cake meal, coarsely ground almonds, and salt in a small bowl. Gently fold this mixture into the banana-egg yolk mixture until just incorporated.

In a clean, grease-free bowl, beat the egg whites with the remaining ⅔ cup sugar until stiff peaks form, about 3–4 minutes.

Fold the beaten egg whites into the banana mixture in two additions, working gently to preserve the air and lightness of the meringue.

Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes until a skewer inserted in the center comes out clean and the top is golden.

Remove the torte from the oven and allow it to cool in the pan for 10 minutes. Run a thin knife around the edges and remove the springform, then cool completely on a wire rack before serving.