Cake: Orange-Nut Cake - pareve

Posted by : Karen Selwyn

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

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