Almond and orange flavors combine to make this a very inviting and delicious Easter Passover Cake.
6 Eggs, separated
1 cup Granulated sugar, divided
1 cup Finely ground slivered almonds
1 Orange grated peel and juice
1/2 cup Matzo cake meal
2 Tablespoons Potato starch
1 Tablespoon Powdered sugar
Oven Temp ~ 350°
Baking Time ~ 50 minutes to
Pan Type ~ 10 inch tube cake pan
Beat egg whites in small bowl with electric mixer on high speed, until soft peaks form.
Gradually add 1/2 cup of the granulated sugar, beating until stiff and shiny, set aside.
BEAT egg yolks and remaining 1/2 cup granulated sugar in large bowl with electric mixer on medium speed, for 10 minutes or until thick and lemon colored. Add almonds, orange peel and juice, beat 1 minute or until well blended. Gently stir in matzo cake meal and potato starch. Add egg white mixture, stir gently until well blended. Spread into ungreased 10-inch tube pan.
Bake Orange Passover Cake until golden brown. Invert almond orange cake onto wire rack, cool completely in pan. Next, loosen cake from pan; remove passover cake from pan to serving plate. Sprinkle Almond Orange Passover Cake with the powdered sugar.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!