Ingredients
6 eggs, separate the egg yolks from the whites
250 grams of sugar
60 grams of breadcrumbs
1 teaspoon of yeast
1 teaspoon of cinnamon powder
Grated orange peel of 1 orange
60 ml of orange juice
150 grams of peeled, finely chopped almonds
180 ml of dry sherry
2 tablespoons of brandy
60 grams of sugar
2 cloves
1 strip of an orange peel
Caramel shavings, for serving
Whipped cream, for serving
Preparation
- Beat the egg yolks and gradually go adding in the sugar little by little. Add in the breadcrumbs, the yeast, the cinnamon, the grated orange peel, the orange juice, and the almonds. Make sure you slightly mash the almonds so they mix in well with the rest of the ingredients.
- In another recipient, beat the egg whites. Slowly add them into the other mixture and pour it all into a previously greased 22 centimeter mold with a baking sheet on the bottom. Bake at a moderate temperature of 180 degrees for 50 minutes or until a knife that was stuck in the middle of the cake comes out clean.
- About five minutes before the cake is ready put the sherry, the brandy, the sugar, the cloves and the orange strip in a pot and heat it over medium heat until it begins to boil. Lower the heat to the minimum and cook over low heat for 10 minutes. Place the liquid in a container and while it is still hot, pour it over the cake. Allow it to cool in the mold, and garnish with caramel shavings and whipped cream.
Serves 8.
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