Here’s a recipe compliments of Wolfgang Puck. He says that he served this at Passover.
I think this would be great with an orange custard sauce or fruit sorbet
1/2 cup ground toasted , skinned hazelnuts
1/2 cup ground toasted walnuts
1/2 cup finely ground blanched almonds
1T. grated orange rind
6 eggs, separated and at room temp.
1/2 cup plus 2 T. sugar
Preheat oven to 350 degrees. Grease an 8 inch 3 inch deep cake pan and line with waxed paper.
Combine all nuts and orange peel in a small bowl. Beat the egg yolks and 1/2 cup of sugar in the electric mixer until pale yellow and ribbon forms when the beater is lifted.
In a new bowl with the whisk attachment beat the egg whites until soft peaks form. Slowly add the 2 T. sugar and beat until stiff peaks.
Fold the nut mix into the egg yolks. Gently fold the whites into the nut and egg mix.
Pour the batter into the pan and bake for 30 – 35 minutes and is golden brown.
This cake will puff up beautifully in the oven and then fall so don’t cry. Cool the cake in the pan.
Turn out onto a decorative plate and remove the waxed paper. Dust with 10 x sugar or slivered toasted almonds.
Topics: Recipes |