Ingredients:6 Eggs1 cup of sugar1/4th teaspoon CinnamonZest from one orange1/8th teaspoon Cream of Tartar1 cup bread crumbs (optional: buy some zwieback from the store, or use cake flour)2 teaspoons baking powder1 cup walnuts, ground(See additional ingredient needs for the two finishing options listed below)Preliminary Directions:Separate 6 eggsGrind 1 cup dried bread crumbsBlend bread crumbs with:2 teaspoons baking powder, 1/8 teaspoon saltChop 1 cup walnuts. Zest 1 orange. Grease & flour a 9" spring form pan, bundt pan or 8x11 baking pan. Decide on whether you'll use finishing option 1 or 2 noted belowMaking the Cake Batter:Beat 6 Egg Yolks until thickened. Add sugar mixture to the egg yolks. Beat 6 Egg Whites to medium peak, slowing adding Cream of Tartar during beating. Fold Yolks/sugar mixture into Egg Whites. Fold bread crumb mixture into the batter. Fold walnuts into the batter.Bake @ 350 degrees about 45-60 (when cake pulls away from the sides and the cake passes the clean toothpick test)Finishing Option 1:Remove from pan. Sift powdered sugar over the cakeFinishing Option 2:In a medium sized pot bring the following to a boil:1 cup honey, 1/2 cup water, the remaining 1/3 orange zest, 1/2 cup port wine (recommended) or red wine.Boil for a couple of minutes. Slowly pour over the cake while it's still hot. Transfer the cake to a plate to cool (If you're not using a spring form pan, just leave it the pan)
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