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Cake: Orange-Guava Passover Cake - pareve

Posted by : Karen Selwyn

I haven't seen guava or raspberry jelly in KLP section of 
the two grocery stores where I shop.  I have seen two brands 
of KLP strawberry preserves and KLP Polaner orange marmalade.
If I had to guess, I'd say the Polaner-brand orange 
marmalade is sweeter than Seville orange preserves mentioned 
in the list of ingredients.  That's not necessarily a 
problem, I'm simply sharing my observations about the recipe.

Karen Selwyn

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Orange-Guava Passover Cake

10 large eggs, separated
1 cup sugar
1 1/4 cups matzo cake meal
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 tablespoons finely chopped lemon zest
1 tablespoon finely chopped orange zest
1/3 cup fresh orange juice
1 cup chopped almonds
1 pinch salt
2 1/2 cups guava jelly or raspberry or Seville orange preserves
1/4 cup superfine sugar

Preheat the oven to 350 degrees.

Beat the egg yolks and the 1 cup sugar in a large bowl with 
an electric mixer for about 5 minutes, until they form light 
ribbons when the beater is lifted. In another bowl, mix 
together the matzo meal, cinnamon, allspice and citrus zest. 
Fold into the egg mixture along with the orange juice and 
almonds.

In a clean bowl with clean beaters, whip the egg whites with 
the salt until they hold firm peaks. Fold the whites into 
the orange cake carefully until just combined.

Lightly coat a 10-inch round cake pan with vegetable-oil 
spray. Pour the batter into the pan, and bake for about 50 
minutes, until the center springs back when pressed lightly. 
Set aside on a rack to cool completely. Warm the jelly in a 
saucepan over low heat until melted.

Using a serrated knife, cut the cake horizontally into 
thirds. Spread the melted jelly evenly over two of the 
thirds. Stack the thirds to reform the cake. Refrigerate the 
cake, covered with plastic wrap, for at least 1 hour and as 
long as 24 hours. Dust with the superfine sugar and serve.

Makes 10 servings.

Source: "Tasting Freedom"
         Alan Susser
         MIAMI HERALD (on-line edition), 4/2/98

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