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DoughertyDA
Nut cake with orange
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Ingredients
Directions
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Preheat the oven to 170ºC. Keep 200 grams of the nuts aside. Grind 400 grams of nuts with the chocolate in a food processor into coarse crumbs.
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Spoon into a large bowl and add the egg yolks, cognac, caster sugar and orange zest. Mix everything well.
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Line the bottom of the greased spring form with baking paper. Beat the egg whites with a pinch of salt almost stiff in a fat-free bowl, not too stiff because then the cake will be too dry.
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Spat the protein lightly through the nut mixture and scoop this mixture into the baking tin. Smooth with the convex side of a damp spoon.
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Bake the cake in the middle of the oven for 40-45 minutes, until a satay stew comes out dry. Allow the cake to cool slightly and loosen the side with a sharp knife.
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Turn the cake on a rack and remove the ring and baking paper. In the meantime, heat the orange marmalade without cooking.
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Spoon the nuts kept apart so that they shine, add some orange juice if the mixture is too thick. Divide the shiny notes over the cake.
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Nutrition
680Calories
Fat66% DV43g
Protein36% DV18g
Carbs16% DV49g
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