Orange Almond Cake

from The Foods and Wines of Spain by Penelope Casas

4 eggs, separated
1/2 cup sugar
Grated rind of 2 oranges
1/4 pound blanched almonds, finely ground

Juice of 2 oranges
1/3 cup sugar
1 cinnamon stick
1 teaspoon orange liqueur

Beat the egg yolks, sugar, and orange rind until fluffy and lemon colored. Gradually beat in the almonds. In another bowl, beat the egg whites until stiff but not dry. Fold into the yolk mixture. Turn into a greased and floured 8-inch square or round layer pan. Bake at 350 degrees F for about 45 minutes, or until the cake is well browned. Cool slightly, then remove the cake from the pan onto a serving dish.

To make the syrup, mix together in a saucepan the orange juice, sugar, and cinnamon stick. Bring to a boil, then simmer 5 minutes. Remove from the flame and add the orange liqueur. Cool, then pour evenly over the cake.

Comment: My cake pan isn't big enough. I use an 8-inch springform pan.

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