Rich Almond Cake
Recipe By : Vegetarian Times, November 1998
Serving Size : 6
2 cups natural almonds (10 ozs.)
1 cup plus 2 tablespoons granulated sugar
1 tablespoon orange peel, grated
8 large egg whites
1/2 teaspoon salt
6 tablespoons all-purpose flour, sifted
confectioner's sugar, optional
Cranberry-Orange Compote
Preheat oven to 350° F. Butter and flour an 8-1/2-inch round springfbrm pan. Line
bottom with waxed paper.
In food processor, pulse almonds until finely ground. (It is important not to over grind
and produce a paste.) Transfer almonds to a bowl and add sugar and orange peel; mix
well.
In large bowl, using an electric mixer, whisk egg whites and salt until stiff peaks are
formed. Fold in almonds a little at a time. Take care not over mix. Sift flour again, a little
at a time, over mixture and gently fold in. Transfer mixture to prepared pan.
Bake in center of oven until toothpick inserted in the center comes out clean, 45 to 50
minutes. Allow cake to cool for 10 minutes before releasing from pan. Cool completely
on a wire rack.
Transfer cake to serving plate and dust top with confectioner's sugar if desired.
Per serving: 52 Calories (kcal); trace Total Fat; (1 calories from fat); 6g Protein; 7g
Carbohydrate; Omg Cholesterol; 251mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
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