Almond Wine Cake Recipe
Posted on 19th of March, 2010 by Lévana
This is one of my favorite Passover cakes. As much as I would like to make my life easier by minimizing Passover preparations, I have never had the heart to buy pre-made desserts. The ingredients in this cake are assertive and deliciously fragrant. You will want to make it all year round. Huh? cake made with olive oil? You bet!
6 egg whites
good pinch salt
1 1/2 cups sugar
6 egg yolks
1/2 cup extra-virgin olive oil
2 cups flour (Passover: substitute 1 1/2 cups potato starch)
1 tablespoon baking powder
¾ cup dry red wine
2 tablespoons orange zest
3 tablespoons brandy or rum
11/4 cups finely ground almonds (you can substitute hazelnuts, walnuts or pecans)
Preheat the oven to 350*f.
Whip the egg whites with the salt ad high speed, until soft peaks form. Add the sugar gradually, beating after each addition, until the mixture is very stiff and glossy. Switch to low speed. add the yolks and beat until just incorporated, then add the oil and beat until just incorporated, and so on, one ingredient at a time, until all ingredients are incorporated.
Pour the batter into a greased 10-inch springform pan or tube pan, and bake for 1 hour or a little longer, until a knife inserted in the center comes out clean. Unmold and invert onto a cooling rack.