nutritional information

 

1. Preheat oven to 350°F. Butter and flour a 8 1/2-inch round springform pan. Line bottom with waxed paper.
2. 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.
3. 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 to over mix. Sift flour again, a little at a time, over mixture and gently fold in. Transfer mixture to prepared pan.
4. Bake in center of oven until a 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.
5. Transfer cake to serving plate and dust top with confectioners’ sugar if desired.

November 1998

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  Green Gazpacho

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  Hearty Irish Lager Stew

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  Fennel and Tomato Soup

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  Cuban Black Bean and Potato Soup

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  Corn Chowder with Green Chiles

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  Curried Pea Soup

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  “Cream” of Asparagus Soup

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  Main-Dish Lentil-Vegetable Soup

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  Spicy Peanut Stew