Title: Orange Scented Almond Cake
 Categories: Cakes
      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
           -cooled
           Powdered sugar
 
  This light and luscious cake needs no frosting, just a dusting of
  powdered sugar.
  
  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.