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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This recipe is from the East Point Women's Club Cookbook. Ingredients:
1 pkg (8oz) sliced almonds(about 3 cups) |
1/8 teaspoon fresh orange peel |
1 cup plus 4 tablespoons confectioners sugar plus additional for dusting(may use splenda) |
6 large egg whites |
Directions:
1. Preheat oven to 350 degrees F.
2. Spread 2/3 Cup almonds in 9-inch round cake pan.
3. Bake 12 to 15 minutes or until lightly toasted, stirring once.
4. Cool almonds in pan on wire rack.
5. Meanwhile, in food processor with knife blade attached, pulse remaining almonds with orange peel and 1 Cup sugar until almonds are very finely ground.
6. In large bowl, with mixer at high speed, beat egg whites until soft peaks form. Sprinkle in remaining sugar, 1 Tablespoon at a time, beating just until whites stand in stiff peaks when beaters are lifted.
7. With rubber spatula, fold almond mixture into egg-white mixture just until almond mixture is no longer visible.
8. Transfer toasted almonds to plate. Grease the same cake pan; line bottom with waxed paper.
9. Dust side of pan with flour.
10. Return almonds to pan and spread evenly; top with batter.
11. Bake cake 40 minutes or until top is golden brown and cake begins to pull away from pan.
12. Cool cake in pan on wire rack 10 minutes.
13. With knife, loosen side of cake from pan.
14. Invert onto rack to cool completely.
15. To serve, transfer cake to serving plate, sprinkle with additiional powdered sugar
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