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
Almond and orange cake
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 ============================
|*||La Dolce Vita: Sweet Things from the Italian Home Kitchen
(Mitchell Beazley Food)*
— Edited *RK* 12/03/2006 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
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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