Orange scented almond cake

6 servings

Ingredients

Quantity Ingredient
¾ cup Whole blanched almonds
1½ cup + 1 tablespoon sugar
2 tablespoons Cornstarch
2 tablespoons All-purpose flour
½ teaspoon Baking powder
3 larges Eggs
1 teaspoon Finely grated orange zest
2 tablespoons Orange liqueur
5 tablespoons Unsalted non dairy margarine, melted and cooled
Powdered sugar

Directions

INGREDIENTS

This light and luscious cake needs no frosting, just a dust- ing of powdered sugar.

INSTRUCTIONS:

Preheat oven to 375'.

Grease an 8-inch round, 2-inch deep cake pan.

Line bottom with a round of parchment paper, waxed paper or foil; grease paper or foil.

Combine almonds and sugar in a food processor and grind to a fine powder.

Sift cornstarch with flour and baking powder.

In a mixer bowl, beat 1 egg witH the ground almonds at low speed until blended.

Increase speed to high and beat for 2 minutes, or until mixture is thick and smooth. Add remaining eggs 1 at a time, beating at high speed for 3 or 4 minutes after each addition. Scrape down sides of bowl occasionally.

Beat in orange zest and liqueur.

Sprinkle cornstarch mixture over egg mixture and gently fold it in.

Gently fold in margarine in a thin stream. Transfer imme- diately to the cake pan.

Bake for 28 to 30 minutes, or until a cake tester inserted into center of cake comes out clean. Carefully turn cake out onto a rack.

Gently remove paper.

Turn cake over so the smooth side is down. Let cool.

(Cake may be kept, wrapped, at room temperature or in the refrigerator for 3 days, or it may be frozen.) Serve cake, smooth side up, at room temperature. Just before serving, sift powdered sugar over the top.

PER SERVING: 265 calories, 5 g protein, 25 g carbohydrate, 16 g fat (3 g saturated), 79 mg cholesterol, 47 mg sodium, 1 g fiber.

From an article by Faye Levy in the San Francisco Chronicle, 9/14/93.

From: Stephen Ceideburg

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