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1-1/2 cups potato starch
Preheat oven to 350°F.
Combine the flour and baking powder and set aside. Combine the wine, orange zest, and brandy in another bowl and set aside.
In a third bowl, beat the egg whites and salt until stiff. Using an electric mixer, cream the yolks and sugar until the mixture falls in ribbons from the beaters. Add the oil and mix again.
Beginning and ending with the dry ingredients, add the flour mixture, alternating with the wine. Mix until just combined. Add the nuts and mix until just combined. Gently fold in the egg whites with a wooden spoon.
Pour the batter into a greased 10" springform pan. Bake for 1 hour or until knife inserted comes out clean. Unmold and turn upright to serve.
Poster's Notes:
Posted by Chana Billet
Nutritional Info Per Serving: N/A
1 tablespoon baking powder
3/4 cup red wine
2 tablespoons orange zest
3 tablespoons brandy or rum
6 eggs, whites and yolks separated
Pinch of salt
1-1/2 cups sugar
1/2 cup extra virgin olive oil
1-1/4 cups finely ground almonds
You can substitute walnuts, hazelnuts, or pecans for the almonds.