|Pecans/Slivered almonds||1 Cup (16 tbs)|
|Crushed graham wafers||3 Tablespoon|
|Soft butter||2⁄3 Cup (10.67 tbs)|
|Sugar||1 Cup (16 tbs)|
|Grated orange rind||1 1⁄2 Teaspoon|
|Crushed cardamom seeds||1⁄4 Teaspoon|
|Pastry flour||2 1⁄4 Cup (36 tbs)|
|Baking powder||2 Teaspoon|
|Milk||3⁄4 Cup (12 tbs)|
Butter the inside of a fluted bundt mold or a small angel cake pan generously.
Sprinkle with pecans or slivered almonds.
Scatter crushed graham wafers mixed with 1 teaspoon cinnamon over the butter.
Beat butter and 1/2 cup sugar together.
Add 1 egg yolk at a time, beating well after each addition.
Add rind and vanilla, then the sifted dry ingredients alternately with the milk.
Beat egg whites until foamy, and beat in remaining sugar.
Beat until very stiff.
Fold in the batter, and scrape into prepared pan.
Bake at 350°F for 40 minutes.
Cool, and remove from pan.
Serve in wedges with butter and tart jelly.
Cuts into 10 or 12 wedges.