Turkish Orange Cake With Fresh Tayberries Or Loganberries

Because we are in Christ, there are no longer any hostilities in us that will always exist between those in the world. Ephesians 2:14, “For He Himself is our peace, who made both groups into one and broke down the barrier of the dividing wall.” We don’t employ the trite, superficial and flawed tactics of the world. Many of them are now championed more than ever in our day. We understand that the blood of Christ has cleansed us from our sin and has adopted us into His family. Thus, we see others different from us as part of the family of God, forgiven as we have been forgiven. We accept each other because God has accepted all of us. Our unity is not what we look like, but rather who we are in Christ. “[Christ] Himself [made] the two into one new man, thus establishing peace, and might reconcile them both in one body to God through the cross, by it having put to death the enmity” (Eph. 2:15b-16).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs	Turkish	Cake	4	Servings

INGREDIENTS

		Karen Mintzias
1		Orange
4	oz	Almonds, ground
1/2	c	Caster sugar
1	t	Baking powder
3		Almond extract
3		Eggs
2	oz	Pine kernals
1	lb	Tayberries or loganberries
		Icing sugar
2		Oranges

INSTRUCTIONS

Put one whole orange in a small saucepan, cover with water and simmer
for 2 hours.  Pour away the water and leave to cool.  Preheat the oven
to 180 C/350 F/Gas 4.  Grease a 23 cm/9in shallow cake tin and line
with greaseproof (waxed)  paper.  Chop the cooked orange roughly,
discard the pips and liquidize,  including the skin.  Mix together the
ground almonds, sugar, baking powder and almond  extract in a bowl.
Beat the eggs with a fork, beat in the liquidized  orange, then pour
into the bowl containing the other ingredients and  mix well. Pour this
mixture into the prepared tin and sprinkle the  top with pine kernals.
Bake in the middle of the oven for 35 minutes,  or until a skewer comes
out clean.  Leave to cool slightly, then turn  out on to a wire rack.
Just before serving, peel off the paper and sprinkle the top of the
cake with a little icing sugar.  Serve in wedges with slices of  orange
and fresh tayberries or loganberries.  Source: A Basket of Berries, by
Val Archer Typed for you by Karen  Mintzias  Posted to MC-Recipe Digest
V1 #524 by Adams  <adamsfmle@sprintmail.com> on Mar 19, 1997

A Message from our Provider:

“When God saw you – It was love at first sight”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 266 Calories From Fat: 157 Total Fat: 18.4g Cholesterol: 139.5mg Sodium: 176mg Potassium: 420.4mg Carbohydrates: 17.4g Fiber: 5.3g Sugar: 10.1g Protein: 11.5g