CHOCOLATE ALMOND ORANGE CAKE RECIPE

CAKE:

1/2 cup sliced almonds, toasted*
7 eggs separated
1 1/4 cups sugar, divided
1 tablespoon water
1/4 teaspoon freshly grated orange peel
1/3 cup potato starch
1/4 matzo cake meal
1/3 cup Hershey's cocoa
1/4 teaspoon salt

COCOA-ORANGE GLAZE:

1 cup sugar
1/2 cup Hershey's cocoa
2/3 cup water
3/4 teaspoon grated orange peel

*TOASTED ALMONDS
:
Heat oven to 350°F. Place almonds in single layer in shallow baking pan. Bake 7 to 8 minutes,
stirring occasionally, until light brown. Cool completely.


1.
Heat oven to 300°F. Place toasted almonds in bowl of food processor; process until gound fine.
Set aside.

2.
Beat egg yolks in large bowl until lemon-colored. Gradually add 1 cup sugar, beating until thick. Stir
in water and orange peel. Stir together potato starch, cake meal and cocoa; fold into yolk mixture. Fold in ground almonds.

3.
Beat egg whites and salt in a separate large bowl until foamy. Gradually add remaining 1/4 cup sugar
in small amounts, beating until stiff peaks form. Gently fold about mixture into remaining whites. Pour
into ungreased 10-inch tube pan.

4.
Bake 30 minutes. Without opening oven door, increase oven temperature to 325°F. Bake 15 minutes
or until top springs back when touched lightly. Cool completely. Carefully run knife along side of pan
to loosen cake; remove from pan. Garnish as desired. Serve with Cocoa-Orange Sauce, if desired.

5.
For the glaze:(IF DESIRED) Combine 1 cup sugar and 1/2 cup Hershey's cocoa in saucepan. Add 2/3 cup water. Cook over medium heat, stirring constantly, until mixture comes to full boil, then boil, stirring occasionally, about 5 minutes. Add 3/4 teaspoon freshly grated orange peel; cook 1 more minute. Cool to room temperature and poor over cooled sliced cake.

 

 

 

 



 
 
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