Orange walnut cake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| MITCHELL KASSOFF (RRGC04D) | ||
| 6 | Large eggs, separated | |
| ½ | cup | Granulated sugar |
| ¼ | cup | Orange juice |
| 2 | tablespoons | Grated orange peel |
| 2 | tablespoons | Fresh lemon juice |
| ½ | teaspoon | Lemon extract |
| ½ | cup | + 1 tbsp. matzoh cake meal |
| ⅓ | cup | + 2 tsp. potato starch |
| ½ | ounce | Toasted walnuts |
| Coarsely ground | ||
| ½ | teaspoon | Ground cinnamon |
| ⅛ | teaspoon | Salt |
Directions
This is a recipe from the April 1991 W.W. magazine. 1. Preheat oven to 325.
Spray a 9" spring form pan with tube or an 8-cup tube pan with nonstick cooking spray; set aside. 2. In large bowl, with electric mixer at high speed, beat egg yolks and sugar until thick and lemon-colored, about 10 minutes. Add orange juice, orange peel, lemon juice and extract; beat until well blended. On low speed, gradually add cake meal, potato starch, walnuts and cinnamon. 3. In medium bowl, with clean beaters, beat egg whites and salt at high speed until stiff peaks form. (next) Gently fold egg whites into the yok mixture until no streaks of white remain. 4. Pour batter into prepared pan.
Bake 55-60 minutes, or until toothpick inserted in center comes out clean.
Let stand on rack 10 minutes; loosen around edge with small spatula. Invert onto rack and cool completely. (next) Each serving provides: ¼ fat, ¾ protein, ¼ bread, 60 optional calories. Per serving: 137 cal., 4 g pro, 5 g fat, 19 g car, 56 mg. sodium, 106 mg chol. Hope you enjoy it. Sandi K. in New York-rrgc04d
05/05/92 0:09 AM Re-Formatted by Elaine Radis; 4/92 Posted to MM-Recipes Digest V4 #10 by stalkofs@... on Mar 29, 1999