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Print this Recipe    Almond Cake

Gateau au Sirop d'Orange
Judeo-Spanish Almond Cake in Orange Syrup
Serves 12-14

8 eggs, separated
1 cup (200 g) sugar
Grated zest of 2 oranges
2 teaspoons cinnamon
1 cup (100 g) ground almonds
1/2 cup (100 g) blanched almonds, finely chopped

2 1/2 cups (600 ml) freshly squeezed orange juice
1 cup (200 g) sugar

Mix well the egg yolks with the sugar, orange zest, cinnamon, and
all the almonds. Beat the egg whites until stiff and fold them in.
Pour into a greased and floured 10-inch (26 cm) cake pan and bake
in a preheated 350 degree F (180 degree C) oven for about 1 hour.

Make a syrup by bringing to the boil the orange juice with the
remaining sugar. Remove from the heat and stir to dissolve the
sugar.

When the cake has cooled, make little holes on the top with a fork
to allow the juice to be absorbed, and turn it out onto a deep pan
or dish that will just contain it and the syrup. Pour the syrup on
top and leave to soak for a few hours or overnight.

A nice way of serving this splendid cake is with orange slices in
syrup.

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