PESSACH ORANGE -NUT CAKE

[Guest guest]

PESSACH ORANGE -NUT CAKE

 

9 eggs, separated

1 1/2 cups granulated sugar

juice and grated peel of 1 large orange

1/3-cup matzo cake meal

1-tablespoon potato starch

1 1/2 cups pecans, ground in food processor

Dash salt

1/4-teaspoon cream of tartar

 

Whip yolks in small mixer bowl on medium speed. Gradually

add sugar, continuing to whip until very thick and light in

colour, about 5 minutes. Add orange juice and zest in stream

and whip 1 minute longer. Set aside.

 

Combine cake meal, potato starch and pecans; set aside.

Using clean beaters and a clean bowl, whip egg whites with

salt and cream of tartar on medium speed until soft peaks

form. Gently fold egg whites into yolks, then fold in pecan

mixture.

 

Pour batter into oiled 10-inch spring form pan. Bake on the

middle rack of a preheated 325-degree oven until cake is

well risen and firm to the touch, about 1 hour. Let cake

cool in pan on rack 5 minutes. Loosen cake from sides of pan

with knife or spatula. Release side of pan and lift it off.

Slide cake off pan base onto wire rack. Let cool completely.

(Cake will keep at room temperature several days if well

wrapped in plastic wrap or foil.)

 

Yield: 12 to 14 generous servings.

 

Source: " Beyond Sponge Cake: Delicious Desserts are Perfect

for Passover "