RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Cake: Orange-Nut Cake - pareve
Myrtle Singer's Glorious Orange-Nut Cake According to the notes accompanying the recipe, Myrtle Singer is a cooking teacher and cookbook author in Palm Beach, FL. 9 eggs, separated 1 1/2 cups granulated sugar juice and grated peel of 1 large orange 1/3 cup matzo cake meal 1 tablespoon potato starch 1 1/2 cups pecans, ground in food processor Dash salt 1/4 teaspoon cream of tartar Whip yolks in small mixer bowl on medium speed. Gradually add sugar, continuing to whip until very thick and light in color, about 5 minutes. Add orange juice and zest in stream and whip 1 minute longer. Set aside. Combine cake meal, potato starch and pecans; set aside. Using clean beaters and a clean bowl, whip egg whites with salt and cream of tartar on medium speed until soft peaks form. Gently fold egg whites into yolks, then fold in pecan mixture. Pour batter into oiled 10-inch springform pan. Bake on the middle rack of a preheated 325-degree oven until cake is well risen and firm to the touch, about 1 hour. Let cake cool in pan on rack 5 minutes. Loosen cake from sides of pan with knife or spatula. Release side of pan and lift it off. Slide cake off pan base onto wire rack. Let cool completely. (Cake will keep at room temperature several days if well wrapped in plastic wrap or foil.) Yield: 12 to 14 generous servings. Source: "Beyond Sponge Cake: Delicious Desserts are Perfect for Passover" ST. LOUIS POST DISPATCH (on-line edition) 4/10/95
