Stephen Ceideburg
3/4 c Whole blanched almonds
1 1/2 c + 1 tb sugar
2 tb Cornstarch
2 tb All-purpose flour
1/2 ts Baking powder
3 lg Eggs
1 ts Finely grated orange zest
2 tb Orange liqueur
5 tb Unsalted non dairy
-margarine, melted and
-cooled
Powdered sugar
This light and luscious cake needs no frosting, just a dusting of powdered
sugar.
Preheat oven to 375′.
Grease an 8-inch round, 2-inch deep cake pan.
Line bottom with a round of parchment paper, waxed paper or foil; grease
paper or foil.
Combine almonds and sugar in a food processor and grind to a fine powder.
Sift cornstarch with flour and baking powder.
In a mixer bowl, beat 1 egg witH the ground almonds at low speed until
blended.
Increase speed to high and beat for 2 minutes, or until mixture is thick
and smooth. Add remaining eggs 1 at a time, beating at high speed for 3 or
4 minutes after each addition. Scrape down sides of bowl occasionally.
Beat in orange zest and liqueur.
Sprinkle cornstarch mixture over egg mixture and gently fold it in.
Gently fold in margarine in a thin stream. Transfer imme- diately to the
cake pan.
Bake for 28 to 30 minutes, or until a cake tester inserted into center of
cake comes out clean. Carefully turn cake out onto a rack. Gently remove
paper.
Turn cake over so the smooth side is down. Let cool.
(Cake may be kept, wrapped, at room temperature or in the refrigerator for
3 days, or it may be frozen.)
Serve cake, smooth side up, at room temperature. Just before serving, sift
powdered sugar over the top. PER SERVING: 265 calories, 5 g protein, 25 g
carbohydrate, 16 g fat (3 g saturated), 79 mg cholesterol, 47 mg sodium, 1
g fiber.
From an article by Faye Levy in the San Francisco Chronicle, 9/14/93.
Yields
6 Servings