| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Caprial2 | 12 | servings | |
INGREDIENTS
| 1/2 | c | Sugar |
| 1/2 | c | Unsalted butter |
| 2 | Eggs | |
| 5 | Egg yolks | |
| 1 | tb | Orange juice concentrate |
| 1 | Orange; zest of | |
| 3/4 | c | Flour |
| 1/2 | c | Cornmeal |
| 1 | tb | Baking powder |
| 1 | pn | Salt |
| 1/2 | c | Water |
| 1/2 | c | Sugar |
| 1/4 | c | Almond liqueur |
| 1 | Orange cut in half |
INSTRUCTIONS
ALMOND SYRUP For the cake, preheat oven to 350 degrees. Place butter and sugar in mixer bowl and cream, using an electric mixer on high speed. Add the eggs and yolks, one at a time mixing well after each addition. After the eggs are incorporated, mix on high until the mixture is light and fluffy about 5 minutes. On low speed add orange juice concentrate and zest and mix well. In a medium size bowl combine the dry ingredients then add to the egg mixture. Pour into a sprinform pan lined with foil and place in a350 degree oven and bake 30 minutes or until when touched the cake springs back. Remove from the oven brush with the syrup For the syrup, while the cake is baking prepare the syrup. Place water, sugar, liqueur, and orange in a medium size sauce pan and over high heat cook until the mixture is thick and syrupy about 5-8 minutes. Allow to cool a little before brushing the cake generously with the syrup. Converted by MC_Buster. Per serving: 223 Calories (kcal); 11g Total Fat; (42% calories from fat); 4g Protein; 29g Carbohydrate; 140mg Cholesterol; 147mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates Converted by MM_Buster v2.0n.
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