Orange-Pecan Passover Bundt Cake

Name: Orange-Pecan Passover Bundt Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 12 serving(s)
Ingredients: margarine; 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 1/2 tablespoons potato starch; 5 teaspoons ground cinnamon; 7 large egg whites; 1/2 teaspoon salt; 7 large egg yolks; 3 tablespoons finely grated orange peel (3 to 4 oranges); 3 tablespoons frozen orange juice concentrate, thawed; 1/4 cup unsalted margarine, melted, cooled; orange section (optional); whipped cream (optional) or non-dairy whipped topping (optional)

Submitted by blucoat

"This moist cake has an delicious citrus flavour and an excellent texture. It's from "Bon Appétit" (April 1992). It keeps very well- up to a week or more! The recipe also works very well with toasted Passover macaroons. Toast them in the oven at 250F until completely dry and then process them into coarse crumbs. If you do not have a large food processer you may need to process the mandle cuts (or other cookies) and then add the sugar and the nuts. Use a nonstick pan and don't overbake. (Can be made 2 days ahead. Cover cake tightly and store at room temperature.)"

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Ready In:: 1hr 10mins
Ingredients:: 14
Serves:: 12

ingredients

margarine
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 ¹⁄₂ tablespoons potato starch
5 teaspoons ground cinnamon
7 large egg whites
¹⁄₂ teaspoon salt
7 large egg yolks
3 tablespoons finely grated orange peel (3 to 4 oranges)
3 tablespoons frozen orange juice concentrate, thawed
¹⁄₄ cup unsalted margarine, melted, cooled
orange section (optional)
whipped cream (optional) or non-dairy whipped topping (optional)

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.