Küchenlatein

Danielle at Habeas Brulee is hosting this month's Sugar High Friday, the traveling event that was originally created by Jennifer of The Domestic Goddess. We should just make a dessert and decorate it nicely. Yesterday we had a little snow in the north of Germany, but now it's already gone. So I used a lot of icing sugar to decorate my




to have snow at least in the house. This cake is light, moist and full of flavour.

-========= REZKONV-Recipe - RezkonvSuite v1.3

Title: Almond and orange cake
Categories: Baking, Cake, Dessert
Yield: 8-10 Servings



4 Eggs, separated
225 grams Granulated sugar, 8 oz
4 tablesp. Potato flour
350 grams Ground almonds, 12 oz
3 Unwaxed oranges, zest, finely grated
2 Oranges, the juice
Icing sugar, for dusting

============================ SOURCE ============================
-- Edited *RK* 12/29/2006 by
-- Ulrike Westphal


1 Preheat the oven to 180°C/350°F/gas mark 4. Grease and flour a 20
cm (8 in) springform cake tin.

2 Beat together the egg yolks and sugar until pale, thick and creamy.
Fold in the potato flour, then fold in the almonds, orange zest and
juice.

3 Whisk the egg whites until stiff, then fold into the mixture.

4 Turn into the prepared tin and bake for 45 minutes, until golden
brown and firm to the touch.

5 Turn the cake out on to a wire rack, leave to cool and then dust
with sifted icing sugar.

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tagged with: SHF, Sugar High Friday, SHF26, recipe, cake, baking, dessert