Orange Almond Cake

• 2 large eggs, separated
• 1/2 teaspoon plus 4 tablespoons sugar, divided
• 1 tablespoon grated orange zest
• 1/8 teaspoon ground cloves
• 1/8 teaspoon salt
• 2/3 cup ground almonds, toasted
• 1/4 teaspoon confectioners' sugar

1. Place egg whites in small bowl; let stand at room temperature for 30 minutes. Coat a 6-in. round baking pan with cooking spray and sprinkle bottom and sides with 1/2 teaspoon sugar. Line pan with waxed paper and coat the paper; set aside.
2. In a small bowl, beat egg yolks for 2 minutes. Gradually beat in 2 tablespoons sugar. Add the orange zest, cloves and salt; beat 1 minute longer. Stir in almonds.
3. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Stir a third of egg white mixture into almond mixture. Gradually fold in remaining egg whites. Spread evenly into prepared pan.
4. Bake at 375u0b0 for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack. Gently remove waxed paper. Cool completely. Dust with confectioners' sugar.

eggs, sugar, orange zest, ground cloves, salt, ground almonds, confectioners

Taken from www.tasteofhome.com/recipes/orange-almond-cake/ (may not work)