Rich Almond Cake

• 2 cups natural almonds (10 oz.)
• 1 cup plus 2 Tbs. granulated sugar
• 1 Tbs. grated orange peel
• 8 large egg whites
• 1/2 tsp. salt
• 6 Tbs. all-purpose flour, sifted
• Confectioners sugar, optional
• Cranberry-Orange Compote

1. Preheat oven to 350F.
2. Butter and flour a 8 1/2-inch round springform pan.
3. Line bottom with waxed paper.
4. In food processor, pulse almonds until finely ground.
5. (It is important not to over grind and produce a paste.)
6. Transfer almonds to a bowl and add sugar and orange peel; mix well.
7. In large bowl, using an electric mixer, whisk egg whites and salt until stiff peaks are formed.
8. Fold in almonds a little at a time.
9. Take care not to over mix.
10. Sift flour again, a little at a time, over mixture and gently fold in.
11. Transfer mixture to prepared pan.
12. Bake in center of oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes.
13. Allow cake to cool for 10 minutes before releasing from pan.
14. Cool completely on a wire rack.
15. Transfer cake to serving plate and dust top with confectioners sugar if desired.

natural almonds, sugar, egg whites, salt, flour, confectioners sugar, cranberryorange

Taken from www.vegetariantimes.com/recipe/rich-almond-cake/ (may not work)