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Ingredientes
- 1 3/4 c. Blanched, slivered almonds, (about 7 ounce), toasted and cooled
- 1/4 c. All purpose flour
- 1 3/4 c. Powdered sugar
- 7 lrg Large eggs, separated
- 2 Tbsp. Grated orange peel
- 1/4 tsp Salt
- 2 c. Orange juice, freshly squeezed
- 1/2 c. Sugar
- 1 x Cinnamon stick, broken in half
Direcciones
- Preheat oven to 350F. Butter and flour 9" springform pan with 2 3/4"-high sides. Finely grind almonds and flour in processor.
- Beat 3/4 c powdered sugar and yolks in large bowl of electric mixer till thick and pale yellow, about 3 min. Fold in grated orange peel, then almond-flour mix.
- Beat egg whites (with clean dry beaters) and salt till beginning to create soft peaks. Gradually add in remaining 1 c powdered sugar and beat till stiff but not dry. Fold whites into yolk mix in 2 additions. Transfer batter to prepared pan. Bake cake till top is golden and tester inserted into center comes out clean, about 40 min. Cold cake in pan on rack.
- (Can be made 1 day ahead. Cover and let stand at room temperature.)
- Using small knife, cut around pan sides to loosen. Release pan sides. Serve with Orange-Cinnamon Syrup.
- Syrup: Stir all ingredients in large saucepan over medium-low heat, till sugar dissolves. Increase heat and boil till syrup is reduced to 1 1/3 c., about 12 min. Cold syrup. Throw away cinnamon. (Can be made 2 days ahead. Cover and chill)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 8 servings | |
| Calories 439 | |
| Calories from Fat 175 | 40% |
| Total Fat 20.54g | 26% |
| Saturated Fat 2.6g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 182mg | 61% |
| Sodium 143mg | 6% |
| Potassium 407mg | 12% |
| Total Carbs 54.97g | 15% |
| Dietary Fiber 3.7g | 12% |
| Sugars 45.38g | 30% |
| Protein 13.24g | 21% |
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