Orange Almond Cake
|Eggs||7 , separated|
|Sugar||280 Gram (1 1/4 Cup)|
|Grated orange peel||2|
|Orange||2 , juiced|
|All purpose flour||30 Gram (1/4 Cup)|
|Cake crumbs||80 Gram (1 1/2 Cups)|
|Ground almonds||280 Gram (2 1/2 Cup)|
|Orange jelly/Marmalade||200 Gram (2/3 Cup)|
|Toasted sliced almonds||100 Gram (1 Cup)|
|Candied orange segments||14|
Grease a 9-inch (23-cm) springform cake pan and sprinkle with fine breadcrumbs.
Preheat oven to 400°F (205°C).
To make cake, put egg yolks and half the sugar into a large bowl.
Beat until pale and creamy, 5 to 10 minutes with an electric mixer.
Beat in orange peel and juice.
Beat egg whites until stiff; fold in remaining sugar.
Carefully fold egg white mixture into egg yolk mixture.
Sift in flour.
Fold into mixture with cake crumbs and almonds.
Turn batter into prepared pan; smooth the surface.
Bake 30 to 40 minutes or until a wooden pick inserted in center comes out clean.
Remove cake from pan and cool slightly on a rack.
To make topping, warm orange jelly or marmalade; press through a strainer to obtain jelly.
Brush jelly over top and sides of warm cake.
Cover with almonds.
Decorate with candied orange segments.