This is a Polish Easter Cake.
When I was in Year 11 our Home Economics teacher wanted us to make something a little less traditional than hot cross buns for Easter and found this recipe in a magazine.
It blew the home ec budget providing 250g of almonds per cake for 15-20 of us.
I have made it just about every year since- it is thus the longest of our family's Easter traditions.
I usually serve it as dessert or for afternoon tea on Easter Day.
It has no raising agents and was probably traditionally served as part of Passover by Jewish families.
It is also gluten free - which is a bonus if you have any guests who can't eat wheat.
I usually make it on Good Friday while I'm waiting for the hot cross buns to prove.
It keeps quite well and freezes well if you want to get a head start.
4 eggs separated
grated peel of one orange
3/4 C caster sugar
3T sour cream
250g of hazelnuts or almonds toasted (I always use almonds)
1. Grease a small spring form pan (I also put baking paper in the bottom).
2. Preheat oven 180C/ 375F.
3. Beat egg yolks and orange peel until thickened in a large bowl.
4. Gradually add caster sugar, beating constantly with an electric mixer until very thick and creamy.
5. Beat in sour cream.
6. Place nuts in blender or food processor and process until finely ground, fold into cake mixture.
7. In a medium bowl beat egg whites and salt to soft peaks.
8. Gently fold into cake mixture until no white streaks remain.
9. Pour into prepared tin.
10. Bake for 35-40 minutes, it is cooked when top springs back when pressed lightly with fingertip.
11. Cool slightly before removing from tin, cool completely
1/2 C cream
1T icing sugar
1T dark rum (I use whatever I have on hand it was Kahlua this year)
Whip together and serve with cake, either spread over the top or serve with dollop at the side.
You only need a small slice each, we served 10 and still had some left over.