Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Finely chopped almonds |
| 1½ cup | Sugar |
| ½ cup | Flour |
| ½ teaspoon | Ground ginger |
| ½ teaspoon | Salt |
| 10 \N | Eggs separated |
| ½ cup | Orange juice (fresh) |
| 1 large | Orange, grated zest of |
| 2 tablespoons | Finely chopped candied ginger |
| \N \N | Powdered sugar for garnish |
by: Louise Fiszer, copyrite l995 by BPE, Inc. (all from same author) Preheat oven to 350*F. Oil or spray a 10 Inch tube pan. Combine nuts with ½ cup of the sugar, flour, ground ginger and salt. Beat egg yolks and the remaining sugar until thick and pale, about 8 minutes. Stir in the orange juice zest and candied ginger. Fold nut mixture into yolk mixture with a spatula. In a large bowl beat egg whites until soft peaks form. Gradually beat in remaining ½ cup sugar. Fold whites into yolk batter and pour into prepared pan. Bake until a toothpick inserted in a centre comes out clean, about 45 minutes. Let cool in pan, then invert onto serving plate. Dust with powdered sugar.
Serves 12.
Posted to JEWISH-FOOD digest V96 #092 From: alotzkar@... (Al)
Date: Mon, 2 Dec 1996 11:36:21 -0800