1 c Pecans; Ground
3 tb Potato Starch
1/4 c Matzo Cake Meal
3 oz Bittersweet Chocolate;
1 tb Grated Orange Rind
2 ts Instant Espresso; Or Coffee
9 Eggs; Separated
1 c Granulated Sugar
1 pn Salt
Lightly grease sides of 10-inch tube pan; line bottom with parchment or
waxed paper. Set aside.
In small bowl, combine pecans, potato starch, cake meal, chocolate, orange
rind and espresso; set aside.
In large bowl, beat yolks with half of the sugar for 5 minutes or until
pale and thickened. In separate bowl and usiing clean beaters, beat whites
with salt until soft peaks form. Beat in remaining sugar, 2 Tbsp at a time,
until stiff peaks form. Fold one-third of each of the egg white and pecan
mixtures into egg yolk mixture. Repeat twice, folding just until some white
streaks remain. Scrape into prepared pan.
Bake in centre of 350’F oven for about 45 minutes or until puffed and top
springs back when touched. Immediately invert pan onto legs or suspend over
neck of bottle; let cool. Run thin knife around edges of cake to unmould.
Remove bottom. Peel off parchment paper. (Cake can be stored in airtight
container at room temperature up to 2 days) Makes 8 to 12 servings. PER
EACH OF 12 SERVINGS: about 240 cal, 7 g pro, 13 g total fat (3 g sat. fat),
27 g carb, 1 g fibre, 61 mg chol, 49 mg sodium. % RDI: 3% calcium, 1% iron,
7% vit A, 2% vit C, 9% folate.