Orange and Almond Dessert Cake

* Exported from MasterCook II *

Orange and Almond Dessert Cake

Recipe By : Yaakov Cohney
Serving Size : 8 Preparation Time :3:20
Categories : Cakes Desserts
Pesach

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 juicy oranges -- thick skinned
6 eggs
250 grams ground almonds -- coarsely chopped
185 grams caster sugar
1 tablespoon baking powder

Wash oranges, place in saucepan and cover with water. Simmer gantly for 2
hours ir until very tender. Cool slightly, halve the oranges and discard
pips. Chop skin and pulp roughly the puree in a good processor. Beat the
eggs until light coloured, add remaining ingredients and blend throughly. Pou
into a buttered and floured tin [ about 22 CM] and bake in a preheated 190
degree C oven for about 1 hour or until cake is golden and just firm to the
touch. Leave in the tin until quite cold. Serve with whipped cream. I like
to either simmer orange rind shreds in a sugar syrup and serve a small pile of
those beside the cake and decorate with candied peel, together with a few
orange segments marinated in a little syrup and sometimes with a good dash of
Grand Marnier. Pass the cream separately.

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NOTES : Based on a Spanish recipe, this dessert cake is very easily made. It
can be made for Passover, but if so, the baking powder must be omitted and the
eggs seperated. The whites are whipped stifly and folded in after the other
ingredients are mixed.