Torte Style Cider Pudding
|Sugar||1 1⁄2 Cup (24 tbs)|
|Grated lemon peel||2 Teaspoon|
|Toasted breadcrumbs||4 Cup (64 tbs)|
|Ground cinnamon||1 Teaspoon|
|Chopped toasted almonds||1 Cup (16 tbs)|
|Sweet apple cider||1 1⁄2 Cup (24 tbs)|
Beat egg yolks, sugar, and lemon peel together until very thick.
Combine the bread crumbs, cinnamon, and almonds; fold into the egg yolk mixture.
Beat egg whites until stiff, not dry, peaks are formed.
Gently fold into bread crumb mixture.
Turn into a well-greased 9-inch tubed pan.
Bake at 350 F about 1 hour, or until a cake tester inserted in center comes out clean and top is golden brown.
Loosen from sides of pan and then unmold immediately onto a warm serving plate.
Heat the cider and pour slowly over the pudding, using just enough to saturate it thoroughly.