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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Intoxicating orange and coconut flavors, a light and perfect dessert for after a seder. It is pareve. If you want to, add whipped cream to the top. From Joan Nathan. Ingredients:
6 eggs, separated |
1 cup sugar |
1 cup walnuts, chopped coarsely |
2 cups unsweetened dried shredded coconut |
1/2 cup fresh orange juice |
1/4 cup orange liqueur |
1 bittersweet chocolate square (to garnish) |
Directions:
1. Preheat the oven to 325°F
2. In the bowl of an electric mixer, beat the egg whites with 1/2 cup sugar until the mixture holds stiff peaks.
3. Without washing the beaters, beat the eggs yolk in a small bowl with the rest of the sugar until light and fluffy.
4. Add the yolks to the whites but do not stir.
5. Add the walnuts and gently fold the ingredients together.
6. Do the same with the coconut, one cup at a time.
7. Pour the cake batter into a greased 9-inch spring form pan, and bake for 45 minutes until lightly brown on top.
8. Remove from the oven and allow to cool.
9. Mix together the orange juice and orange liqueur. Pour over the cake while it is still in the pan.
10. When the cake has cooled, place it in the refrigerator until it is time to serve.
11. Just before serving (add whipped cream here, if desired) garnish with bittersweet chocolate shavings.
12. Store in the refrigerator.
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