2 c Natural almonds; (10 oz.)
1 c Granulated sugar and
2 tb Granulated sugar
1 tb Grated orange peel
8 lg Egg whites
1/2 ts Salt
6 tb All-purpose flour; sifted
Confectioners’ sugar;
-(optional)
CRANBERRY-ORANGE COMPOTE
12 oz Fresh or frozen cranberries;
-(3 cups)
2 tb Grated orange peel
1 1/2 c Orange juice
1 c Granulated sugar or to taste
2 tb Orange flavored liqueur;
-(optional)
6 TO 8 SERVINGS OVO-LACTO
Recipes for sponge cakes have traveled the world with families determined
to bring a taste of “the old country” with them to their new home. Almonds
have been used for centuries in Eastern European cakes, bread and pastries.
Serve in a pool of Cranberrry-Orange Compote.
CAKE: PREHEAT OVEN to 350 F. Butter and flour a 8 1/2-inch round springform
pan. Line bottom with waxed paper.
In food processor, pulse almonds until finely ground. (It is important nor
to over grind and produce a paste.) Transfer almonds to a bowl and add
sugar and orange peel; mix well.
In large bowl, using an electric mixer, whisk egg whites and salt until
stiff peaks are formed. Fold in almonds a little at a time. Take care not
to over mix. Sift flour again, a little at a time, over mixture and gently
fold in. Transfer mixture to prepared pan.
Bake in center of oven until a toothpick inserted in the center comes our
clean, 45 to 50 minutes. Allow cake to cool for 10 minutes before releasing
from pan. Cool completely on a wire rack.
Transfer cake to serving plate and dust top with confectioners’ sugar if
desired.
Cranberry-Orange Compote: If preferred, mixture can be blended in a food
processor until smooth. In a heavy saucepan, combine cranberries, orange
peel, juice and sugar. Simmer over medium heat, stirring occasionally,
until cranberries soften, about 12 minutes. Remove from heat and cool. Stir
in liqueur just before serving. Can be made 4 weeks ahead and frozen or up
to 3 days ahead and kept refrigerated.
PER SERVING: 379 CAL.; 12G PROT.; 16G TOTAL FAT (2G SAT. FAT); 50G CARB.; 0
CHOL.; 255MG SOD.; 4G FIBER.
Yields
1 servings