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1
Preheat to 325.
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2
Powder the Nuts in a blender or processor.
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3
In a small bowl use an electric mixer to beat egg whites until foamy.
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4
Slowly add 3 tablespoons of the sugar.
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5
Continue to beat until stiff and peaks form.
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6
Set aside.
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7
In a large bowl beat yolks with remaining sugar until pale.
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8
Beat in pumpkin and lemon peel.
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9
Stir in flour, baking powder, nutmeg, and cinnamon.
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10
Fold in nuts and beaten whites.
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11
Pour into a greased and floured 9-in pan with removable rim.
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12
Bake 40-45 minutes until toothpick comes out clean.
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13
Cool on rack 10 minutes.
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14
Meanwhile make glaze.
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15
In a small bowl whisk powdered sugar, lemon juice, and lemon peel.
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16
Remove rim from Torte.
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17
Spoon glaze over torte and allow to cool.
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18
Garnish with whipped cream and slivered almonds.
