Very Very Fruity cake

The recipe is from my favorite "The Best of Baking" that I got from my friend in the 90s. The recipe calls for huge (2 cups) of ground almond/walnut. Orange zest did make it special at first bite. I also add some kind of (chinese) flowery scent I bought when visited Xitang. I put black cherry in the center. It's totally refreshing when you have it in your mouth.



I want to sprinkle some liquer on it. But since this is a cake for my mom , her BD is tomorrow, so I make this a sin-free cake.


Happy birthday Mami !


Ingredients

7 eggs, separated
1 cup of sugar
Grated peel of orange and juice of 2 orange.
1/4 cup of all-purpose flour
2 cups of cake crumbs
2 cups of ground almond

Filling : Blueberry or Cherry filling

Topping :
1 cup of orange jelly
1 cup of slice almond, toasted lightly

Beat together egg yolks+ half sugar until creamy. Beat in orange juice and gratged orange peel. In a separate bowl, beat egg white until stiff: fold in remaining sugar Gently fold egg white mixture into egg yolk mixture. Sift in the flour, cake crumbs and ground almond. I divided dry ingredients in to 3 portion. Fold gently, try not to deflate the batter. Do not panic if you deflate them. This requires a bit of twist-and-turn skills . Do not overwork, other wise you'll end up having a dense cake. Pour batter in 9 inch pan. Bake 30-40 min or until wooden pick inserted in the center comes out clean.

To make topping: warm jelly, press thru a sieve to obtain jelly. Brush jelly over top and sides. Cover with toasted almond, press gently.