Simple but supremely delicious here is a Passover cake from famed food researcher and cookbook writer Claudia Roden. Its ingredients are the essence of simplicity and Claudia says, "it's as moist as a pudding."
Sending a little sweetness your way during this difficult time and wishing you all a happy and healthy Passover xx HC
by Claudia Roden
1/2 lb. (1-3/4 cups) blanched whole almonds
6 large eggs, separated
1-1/4 cups superfine sugar
Grated zest of 1 orange
Grated zest of 1 lemon
4 drops almond extract
Confectioners’ sugar for dusting
Finely grind the almonds in a food processor.
With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and almond extract. Add the ground almonds and mix very well.
With clean beaters, beat the egg whites in a large bowl until stiff peaks form. Fold them into the egg and almond mixture (the mixture is thick, so you will need to turn it over quite a bit into the egg whites).
Grease an 11-inch springform pan, preferably nonstick, with butter and dust it with flour. Pour in the cake batter, and bake in a preheated 350°F oven for 40 minutes, or until it feels firm to the touch. Let cool before turning out.
Just before serving, dust the top of the cake with confectioners’ sugar.
Recipe and photo via Fine Cooking