• Preheat oven to 350 and grease a 9” springform pan well
• For torte, blend egg yolks and sugar with mixer until they are creamy, yellow and smooth
• Whisk in the orange juice, matzoh meal and ground hazelnuts. Set aside
• Whip the egg whites in another bowl until firm, then fold in the yolk mixture
• Put the mixture in the springform pan and bake for 35 minutes
• While baking, make the icing. In a saucepan, boil the sugar in the water until it dissolves. Continue bowling slowly until the mixture reaches 238 degrees Fahrenheit, the soft-ball stage on a candy thermometer. Or you can test the thickness of it by dropping a bit in cold water and seeing if it holds its shape.
• In a bowl, beat additional egg yolks at medium speed until thickened, 3 to 4 minutes, and add the boiling sugar syrup a little bit at a time to the yolks while continuing to beat, for 3 to 4 minutes, until light yellow. Beat for 2 to 3 more minutes until cooled. Add the butter and beat at low speed for 5 minutes until light and creamy. Add the ground hazelnuts and mix.
• When cake is completely cooled, slice into two or three layers.
• Put icing on each layer evenly on the tops and sides, decorating with the whole hazelnuts on top.

• Blanch spinach and squeeze out any excess liquid, then chop.

For a cold dip:

• In a large bowl, combine artichoke hearts, yogurt, spinach, garlic, parmesan, parsley, salt and pepper, and stir well to combine.
• Season with additional salt and pepper to taste, and season with parley and parmesan to serve.
• Store the artichoke dip in the fridge in an air-tight container for up to 3 days.

For a warm dip:

• Preheat oven to 350°F.
• In a large bowl, combine artichoke hearts, yogurt, spinach, garlic,parmesan, parsley, salt and pepper, and stir well to combine.
• Season with additional salt and pepper to taste, and top with and extra sprinkle of parmesan cheese.
• Transfer to the oven and bake for 10-12 minutes until bubbling.
• Allow artichoke dip to cool slightly before serving.