Torta Secca di Mandorle e Aranche (Almond Orange Sponge Cake)

 This is another recipe from Naples at Table, a favorite cookbook from which I have shared several recipes.  It is glorious.  I tend to include the zest of the orange as well as the rind for a little more taste, but the original recipe  only specifies the rind, the orange part. Try topping it with a little whipped cream  infused with a bit of orange or almond liqueur.

INGREDIENTS 

3 cups blanched, slivered almonds

1 1/2 C. sugar

6 eggs, separated

2/3 c. Orange juice

Grated rind of one Orange

1 cup plus 1 T flour

Powdered sugar

Butter and flour a 9 inch springform pan.  Preheat oven to 325f.

Place the almonds and 2 T sugar in a food processor and grind fine.  

In a large bowl, beat the egg yolks with the rest of the sugar until foamy.  Add the ground almond in three batches, beating well between each addition. Add a few tablespoons of orange juice and then the orange rind. Add the flour alternately with the rest of the juice. 

In a medium bowl, beat the egg whites until they form soft peaks.  Fold in the egg whites bit by bit.

Pour into the prepared pan, and bake in the middle of the oven for about 40 minutes until the edges of the cake have shrunk a bit from the sides of the pan.  Loosen the cake from the pan with a knife, and sprinkle with the powdered sugar just before serving.