Zutaten für Walnut And Almond Cake With Orange Syrup
- 2 2/3 cups granulated sugar
- 1 cup water
- 1 1/2 tablespoons orange zest
- 1 cup walnuts
- 1 cup almonds
- 1/2 cup graham cracker crumbs
- 1 teaspoon ground cinnamon
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1 pinch salt
- butter or oil, for greasing pan
- flour for dusting pan
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Zubereitung von Walnut And Almond Cake With Orange Syrup
- Preheat oven to 350°F (175°C).
- Grease and flour a 13x9x2-inch metal baking pan.
- In a small saucepan, combine 1 cup granulated sugar, 1 cup water, and 1/2 tablespoon orange zest. Bring to a boil over medium heat, stirring frequently.
- Boil for 2 minutes. Remove from heat and let cool completely. Refrigerate uncovered.
- In a food processor, finely grind 1 cup walnuts, 1 cup almonds, 1/2 cup graham cracker crumbs, 1 teaspoon ground cinnamon, and 1/3 cup granulated sugar until finely ground.
- In a large bowl, using an electric mixer, beat 4 large egg yolks, 1 teaspoon vanilla extract, 1/3 cup granulated sugar, and 1 tablespoon orange zest until light and thick (about 4 minutes).
- In a clean bowl, beat 4 large egg whites with a pinch of salt until soft peaks form.
- Gradually add 1 cup granulated sugar to the egg whites, beating until stiff, glossy peaks form.
- Gently fold the egg whites into the egg yolk mixture. Then, gently fold in the nut mixture until just combined.
- Pour batter into the prepared pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is still warm, evenly pour the chilled orange syrup over the top.
- Let the cake cool completely in the pan before covering and refrigerating for at least 1 hour (or up to 1 day) to allow the flavors to meld.
- Cut into squares or diamonds and serve.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
131g
Fat
16g
Carbs
13g
