Ingredients
- oil, for brushing
- fine matzo meal, for dusting
- 8 eggs, separated, at room temperature
- 1¼ cup (310 g) caster sugar
- ½ cup (125 ml) fresh orange juice
- 2 teaspoons finely grated orange rind
- ⅓ cup (80 ml) sauternes or sweet kosher wine
- ½ cup (60 g) sifted fine matzo meal
- ¾ cup (115 g) blanched almonds, finely chopped
- ½ cup (60 g) walnuts, finely chopped
- 2 cups (500 ml) fresh
- orange juice, strained
- ¾ cup (185 g) caster sugar, extra
- ¼ cup (60 ml) sauternes or sweet kosher wine, extra
- 300 ml cream, whipped, optional
- whole walnut halves, to garnish
Method
1. Preheat the oven to warm 170°C (325°F/Gas 3). Line the base of a 7 cm deep, 27 cm round springform cake tin with baking paper. Brush the paper and sides with oil and sprinkle with matzo meal. Remove any excess.
2. Place the egg yolks in a bowl, gradually whisk in 1 cup (250 g) of the sugar and a pinch of salt until the mixture is thick and pale. Gradually beat in the orange juice, orange rind and sauternes.
3. Whisk the egg whites in a clean, dry bowl to firm peaks, then gradually whisk in the remaining sugar.
4. Carefully fold the matzo meal into the orange mixture with a rubber spatula or large metal spoon until well combined. Carefully fold the egg whites into the orange mixture, and then the almonds and walnuts. Make sure the egg whites are evenly distributed.
5. Gently pour the mixture into the tin and cook for 50 minutes, or until the cake springs back when touched. The cake will brown very quickly but this is fine. Remove from the oven and leave to cool in the tin on a cake rack. Before the cake cools totally, run a knife around the inside of the tin to loosen it.
6. To make the sauce, place the orange juice, caster sugar and sauternes in a saucepan over medium heat, and stir until all the sugar has dissolved. Reduce the heat and simmer, removing any scum as necessary, until the sauce has reduced by half and is slightly syrupy. The syrup will thicken further as it cools.
7. Remove the cake from the tin, cover with the cream, if desired, and garnish with the walnut halves. Serve slices of the cake drizzled with a little of the orange syrup.
