Recipe

Chocolate Almond Orange Cake Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 9 months, 2 weeks ago this cake can be served for passover.. and I think easily converted to gluten free.... it looke and sounded good and like a recipe that I would like try to adapt.... the recipe and photo is from Hershey Prep:25m Cook:45m Servings:12	Peetabear
	passover cake chocolate orange almond cake

Does this look good? Yeah! / Nope

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chefmeow

Ingredients

1/2 cup sliced almonds, toasted*

7 eggs, separated

1-1/4 cups sugar, divided

1 tablespoon water

1/4 teaspoon freshly grated orange peel

1/3 cup potato starch

1/3 cup HERSHEY'S Cocoa

1/4 cup cake meal

1/4 teaspoon salt

Whole blanched almonds and strips of orange peel (optional garnish)

COCOA-ORANGE SAUCE(optional)

Directions

1. Heat oven to 300°F. Place toasted almonds in food processor bowl; cover and process just until finely ground. Set aside.

2. Beat egg yolks in large bowl until thick and lemon colored. Gradually add 1 cup sugar, beating until thick. Stir in water and orange peel. Stir together potato starch, cocoa and cake meal; fold into yolk mixture. Fold in ground almonds.

3. Beat egg whites and salt in separate large bowl on medium speed until foamy. Gradually add remaining 1/4 cup sugar in small amounts, beating until stiff peaks form. Gently fold about 1 cup egg white mixture into yolk mixture; fold all yolk mixture into remaining whites. Pour into ungreased 10-inch tube pan; spread evenly.

4. Bake 30 minutes. Without opening oven door, increase oven temperature to 325°F. Bake 15 minutes or until top springs back when touched lightly. Invert cake on heat-proof funnel or bottle. Cool completely.

5. Carefully run knife along side of pan to loosen cake; remove from pan. Garnish as desired. Serve with COCOA-ORANGE SAUCE, if desired. 12 to 16 servings.

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COCOA-ORANGE SAUCE: Combine 1 cup sugar and 1/2 cup HERSHEY'S Cocoa in medium saucepan. Add 2/3 cup water. Cook over medium heat, stirring constantly, until mixture comes to full boil; boil, stirring occasionally, about 5 minutes. Add 1/4 to 3/4 teaspoon freshly grated orange peel; cook 1 minute. Cool to room temperature. About 1 cup sauce.

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* To toast almonds: Heat oven to 350°F. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool

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