*  Exported from  MasterCook II  *
 
                       Orange and Almond Dessert Cake
 
 Recipe By     : Yaakov Cohney
 Serving Size  : 8    Preparation Time :3:20
 Categories    : Cakes                            Desserts
                 Pesach
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    juicy oranges -- thick skinned
    6                    eggs
  250      grams         ground almonds -- coarsely chopped
  185      grams         caster sugar
    1      tablespoon    baking powder
 
 Wash oranges, place in saucepan and cover with water.  Simmer gantly for 2
 hours ir until very tender.  Cool slightly, halve the oranges and discard
 pips.  Chop skin and pulp roughly the puree in a good processor.  Beat the
 eggs until light coloured, add remaining ingredients and blend throughly.  Pou
 into a buttered and floured tin [ about 22 CM] and bake in a preheated 190
 degree C oven for about 1 hour or until cake is golden and just firm to the
 touch.  Leave in the tin until quite cold.  Serve with whipped cream.  I like
 to either simmer orange rind shreds in a sugar syrup and serve a small pile of
 those beside the cake and decorate with candied peel, together with a few
 orange segments marinated in a little syrup and sometimes with a good dash of
 Grand Marnier.  Pass the cream separately.
 
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 NOTES : Based on a Spanish recipe, this dessert cake is very easily made. It
 can be made for Passover, but if so, the baking powder must be omitted and the
 eggs seperated.  The whites are whipped stifly and folded in after the other
 ingredients are mixed.

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