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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER PESACH RECIPES |
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PASSOVER ORANGE AND NUT CAKE WITH ORANGE SAUCE |
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INGREDIENTS: |
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- 8 eggs
- 1 1/2 cups granulated sugar
- 1/2 tsp salt
- 2/3 cup orange juice
- 2 tsp grated orange rind
- 1 1/4 cups sifted matzoh cake meal KP
- 1 tsp ginger
- 1/3 cup finely chopped almonds
- Whipped cream, optional, KP
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Orange Sauce: |
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- 1/3 cup granulated sugar
- 1 tbsp potato starch KP
- 1/4 tsp salt
- 1/2 tsp grated orange rind
- 1 cup orange juice KP
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INSTRUCTIONS: |
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- Separate eggs into large mixing bowls
- Gradually beat 1 1/4 cups sugar and salt into mixture until very
thick and light in color
- Add orange juice and rind and beat at high speed until thick and
light, about 3 minutes
- Beat egg whites at highest speed until whites stand in peaks but
are not dry.
- Beating continuously, make meringue by beating remaining 1/4 cup
sugar into whites, a tablespoon at a time
- Stir meal and ginger together; gradually fold into orange mixture
until smoothly blended
- Fold meringue lightly into mixture
- Sprinkle unts over batter and fold in gently
- Turn into ungreased 10-inch tube pan with bottom lined with waxed
paper
- Bake at 325 degrees F for 1 hour or until cake springs back when
lightly touched
- Invert pan on funnel or suspend over cooling rack
- Allow to hang 45 minutes
- While slightly warm, remove by running sharp thin-bladed knife
around side of pan with one long steady stroke
- To serve, top slices with whipped cream and orange sauce.
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Orange Sauce: |
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- Blend sugar, starch, and salt in saucepan
- Add orange rind. Stir juice into mixture gradually
- Cook over low heat stirring constantly until mixture thickens
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Yields: 1 cup sauce. |
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Source: Rabbi
Alan Ira Silver |
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KOSHER DELIGHT MAGAZINE
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