Orange-Pecan Passover Bundt Cake

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READY IN: 1hr 10mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (10 ounce) package pecans
  • 0.5
    (6 ounce) package marble or plain mandel cut cookies (or another dry Passover cookie)
  • 2
    cups sugar
  • 7 12
    tablespoons potato starch
  • 5
    teaspoons ground cinnamon
  • 7
    large egg whites
  • 12
    teaspoon salt
  • 7
    large egg yolks
  • 3
    tablespoons finely grated orange peel (3 to 4 oranges)
  • 3
    tablespoons frozen orange juice concentrate, thawed
  • 14
    cup unsalted margarine, melted, cooled
  • orange section (optional)
  • whipped cream (optional) or non-dairy whipped topping (optional)
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DIRECTIONS

  • Position rack in center of oven and preheat to 350°F Generously coat 12-cup bundt pan (preferably nonstick) with margarine. In processor finely grind pecans with Mandel Cuts, 1/2 cup sugar, potato starch and cinnamon.
  • Beat egg whites and salt in large bowl until soft peaks form. Gradually add 1 cup sugar and beat until stiff but not dry. Beat yolks, orange peel, orange juice concentrate and remaining 1/2 cup sugar in medium bowl until just blended, about 1 minute. Mix in 1/4 cup melted margarine. Fold yolk mixture into whites in 3 additions. Fold in pecan mixture in 3 additions. Pour batter into prepared bundt pan.
  • Bake until tester inserted into center of cake comes out dry, about 50 minutes. Cool cake in pan on rack 20 minutes. Turn cake out onto rack and cool completely.
  • Cut cake into wedges. Garnish with orange segments and whipped cream, if desired, and serve.
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