3 c Finely chopped almonds
1 1/2 c Sugar
1/2 c Flour
1/2 ts Ground ginger
1/2 ts Salt
10 Eggs separated
1/2 c Orange juice (fresh)
1 lg Orange, grated zest of
2 tb Finely chopped candied
-ginger
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
1/2 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 1/2 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.
Yields
12 Servings