Title: Orange Scented Almond Cake
Yield: 6 servings
3/4 c Whole blanched almonds
1 1/2 c + 1 tb sugar
2 tb Cornstarch
2 tb All-purpose flour
1/2 ts Baking powder
3 lg Eggs
1 ts Finely grated orange zest
2 tb Orange liqueur
5 tb Unsalted non dairy
-margarine, melted and
This light and luscious cake needs no frosting, just a dusting of
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
Sift cornstarch with flour and baking powder.
In a mixer bowl, beat 1 egg witH the ground almonds at low speed until
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
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.