| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
8 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
Blanched; slivered almonds, (about 7 oz), toasted and cooled |
| 1/4 |
c |
All purpose flour |
| 1 3/4 |
c |
Powdered sugar |
| 7 |
lg |
Eggs; separated |
| 2 |
tb |
Grated orange peel |
| 1/4 |
ts |
Salt |
| 2 |
c |
Orange juice; freshly squeezed |
| 1/2 |
c |
Sugar |
| 1 |
|
Cinnamon stick; broken in half |
INSTRUCTIONS
ORANGE CINNAMON SYRUP
From: Bon Appetit, May 1998
Preheat oven to 350F. Butter and flour 9" springform pan with 2 3/4"-high
sides. Finely grind almonds and flour in processor.
Beat 3/4 c powdered sugar and yolks in large bowl of electric mixer until
thick and pale yellow, about 3 minutes. Mix in grated orange peel, then
almond-flour mixture.
Beat egg whites (with clean dry beaters) and salt until beginning to form
soft peaks. Gradually add remaining 1 c powdered sugar and beat until stiff
but not dry. Fold whites into yolk mixture in 2 additions. Transfer batter
to prepared pan. Bake cake until top is golden brown and tester inserted
into center comes out clean, about 40 minutes. Cool cake in pan on rack.
(Can be made 1 day ahead. Cover and let stand at room temperature.)
Using small knife, cut around pan sides to loosen. Release pan sides. Serve
with Orange-Cinnamon Syrup.
Syrup: Stir all ingredients in large saucepan over medium-low heat, until
sugar dissolves. Increase heat and boil until syrup is reduced to 1 1/3
cups, about 12 minutes. Cool syrup. Discard cinnamon. (Can be made 2 days
ahead. Cover and refrigerate)
Posted to JEWISH-FOOD digest by jchavelh@notes.cc.bellcore.com on Apr 28,
1998
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