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1-1/2 to 2 tbsp. butter for greasing the pan
Preheat oven to moderate (350°F/180°C). Thoroughly grease a kugelhof pan (decorative fluted round
pan). For best results use a brush. Sprinkle the almond slices on the bottom and shake the pan to
distribute. Cream butter and sugar and add eggs one at a time while mixing. Add vanilla
and orange zest. Add flour and orange juice and mix until the batter is smooth. Carefully spoon the
batter into the pan, taking care not to displace the almonds. Bake over center of oven 35-45 minutes
until golden brown and a pick stuck all the way through comes out clean. After 20 minutes, pass a knife
along the inner edges and turn the cake over a grid to cool. Store covered in a dry place, not in the
fridge. To serve sprinkle powdered sugar.
Posted by Tsippi Jelingold
3 tbsp. sliced blanched almonds
1 cup butter (room temperature)
1-1/2 cups sugar
5 eggs
1 tsp. vanilla extract
grated zest from 1 orange
2-1/2 cups self-raising flour
1 cup fresh squeezed orange juice
Nutritional Info Per Serving: