Orange-Almond Cake
- Butter or margarine to grease pan
- 1 tablespoon matzo cake meal
- 8 large eggs, separated
- 1 cup sugar
- Grated zest of 2 oranges
- 2 teaspoons cinnamon
- 8 ounces blanched almonds
- 3 to 4 oranges
- 12 mandarin oranges
- 3/4 cup sugar
- 1 cup whipping cream or kosher for Passover nondairy whipped topping
- 1 vanilla pod, seeds scraped out with teaspoon
- 1 heaping tablespoon sugar
- 1 1/2 tablespoons orange liqueur
- Preheat oven to 350 degrees.
- Grease a 10-inch springform pan and sprinkle with matzo cake meal.
- In medium bowl, mix egg yolks, sugar, grated orange zest and cinnamon, and beat well.
- Place half the almonds in food processor and pulverize.
- Add remaining almonds and pulse until coarsely chopped.
- Stir into egg yolk mixture.
- In another bowl, beat egg whites until stiff peaks form.
- Fold into batter and pour into pan.
- Bake for about 40 minutes or until toothpick comes out clean when inserted in center.
- Meanwhile, squeeze oranges and mandarins for about 3 cups juice and pour into small saucepan with 3/4 cup sugar.
- Bring to boil and stir to dissolve sugar.
- Simmer gently until liquid has reduced by half and is a sticky syrup.
- Keep warm enough not to set.
- When cake is tepid, remove to large plate with lip and make holes with toothpick or skewer all over it, right through to bottom.
- Pour syrup onto cake so it absorbs it all.
- There will be a sticky pink moat around it; let it sit for a few hours, occasionally spooning more syrup over surface.
- Pour cream or nondairy topping into bowl with vanilla seeds and sugar and whisk until sloppily firm.
- Pour in orange liqueur, and whisk until soft.
- Serve alongside cake.
butter, matzo cake meal, eggs, sugar, oranges, cinnamon, almonds, oranges, oranges, sugar, whipping cream, vanilla, sugar, orange liqueur
Taken from cooking.nytimes.com/recipes/12035 (may not work)