3 Eggs; separated
3/4 c Granulated sugar
Grated zest of 1 orange
1 ts Vanilla extract
2 c Finely-ground Brazil nuts
1 1/2 tb All-purpose flour
1/4 ts Salt
GARNISH
2 Grapefruits
2 Oranges
4 lg Egg whites
1 1/4 c Granulated sugar
Preheat the oven to 350 degrees. Line a 10-inch round cake pan with
parchment paper, butter and flour. In a mixing bowl, whip together the egg
yolks and sugar until pale yellow. Add the orange zest and vanilla, whip
until light and fluffy and set aside. In a small bowl, combine 1 cup of the
Brazil nuts with the flour and set aside. Reserve the remaining nuts for
the garnish In another bowl, beat the egg whites until foamy. Sprinkle in
the salt and continue beating until soft peaks form. Alternate folding in
the nut and flour mixture, and the beaten yolk mixture, until combined.
Pour into the prepared pan. Bake 25 to 30 minutes, or until lightly
browned. Set on a rack to cool, about 10 minutes. Run a knife along the
edge to loosen and invert onto a platter. Remove the parchment let cool
completely. Meanwhile, preheat the oven to 300 degrees. Place cake on a
baking sheet lined with parchment paper. Working over a bowl to catch the
juices, peel the grapefruits and oranges and cut between the membranes to
remove the sections. Remove the seeds. Arrange the sections over the cake.
Pour the juice through a strainer and drizzle over the cake. In mixing
bowl, whisk the egg whites until foamy. Gradually add the sugar, whisking
until stiff peaks form, about 10 minutes. Gently fold in the reserved 1 cup
of ground Brazil nuts. Spread the meringue evenly over the cake and bake
1/2 hour. Cool on a rack and serve. This recipe yields one 10-inch tart.
Yields
1 Servings