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1/2 cup granulated sugar
Pre-heat the oven to 350°F or 180°C.
Set aside 4 tablespoons of the sugar. Whisk the remainder with the egg yolks and cocoa powder to the ribbon stage. Whisk in the zest.
In another bowl, whisk the egg whites into soft peaks. Whisk in the reserved sugar to form slightly stiffer peaks. Stir 2 large spoonfuls of the egg whites into the egg yolk mixture to loosen the texture slightly.
Mix together the hazelnuts and matzo meal. Fold into the egg yolk mixture. Gently fold in the remaining egg whites taking care not to deflate them. Fold in the orange juice.
Spoon the mixture into the prepared pan and lightly level the surface. Bake for 55 minutes, or until a skewer inserted into the cake comes out clean. Cover with a domed piece of foil toward the end of the cooking time if it starts to over brown.
Remove from the oven and let rest for 10 minutes. Invert onto a wire rack and let cool. Peel off the lining paper. Dust with confectioners' sugar and serve with whipped cream.
Poster's Notes:
Posted by Marjorie Kessler
Nutritional Info Per Serving: N/A
4 eggs, separated
1 tablespoon cocoa powder
1 tablespoon orange zest, finely grated
1-3/4 cups toasted hazelnuts, finely chopped
3 tablespoons matzo meal
2 teaspoons orange juice
Confectioners' sugar to decorate
This cake is delicious and quick to make. The recipe makes one layer in an 8-1/2" springform pan, greased and lined. It freezes beautifully and will keep for about a week in a tight container. (I've never had one last a day!