Whisk egg yolks and all but 1 TB sugar until pale. Add almonds and zest. Mix well.
In a separate bowl beat egg whites and 1 TB sugar until stiff
Fold whites into egg yolk mixture until well mixed and light. Pour into a prepared 23x23cm cake tin lined with wax paper (grease proof paper)
Bake for 60-70 min at 180C.
While baking mix sauce ingredients in a pan and bring to boil. Simmer for 5 minutes. Take off the heat, cool and place in refrigerator until ready to use.
when cake is done, remove from over, poke 8 holes in the top and pour half the orange sauce onto it. Use the rest on the side when serving. Cool, serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (145g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 112 (63%)|
|Amt Per Serving||% DV|
|Total Fat 12.4g||17 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 528.8mg||163 %|
|Sodium 175mg||6 %|
|Potassium 168.4mg||4 %|
|Total Carbohydrate 1.1g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1g|
|Protein 15.7g||22 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 179
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