1 ½ c. flour
1 ½ c. ground almonds
2 tsp baking powder
1 tsp baking soda
¼ tsp salt
½ c. soft butter
2/3 c. sugar
4 eggs, separated
1 ½ tsp finely grated orange rind
1 ½ tsp finely grated lemon rind
4 tsp lemon juice
½ tsp each vanilla and almond extract
¾ c. buttermilk
Whisk together flour, almonds, baking powder and soda, and salt; set aside in
large bowl. Beat butter with sugar until lightly and fluffy. Beat in egg yolks
one at a time for 30 seconds each. Beat in orange and lemon rinds, lemon juice,
and extracts. Stir in the flour mixture alternately with buttermilk, making 3
additions of flour mixture and two of buttermilk. Beat egg whites until stiff;
fold gently into batter. Scrape into buttered parchment paper-lined 13X9-inch
metal baking dish. Bake at 350 until firm, about 40 minutes. Let cool in pan.
Vanilla Rhubarb Compote
4 c. ½-inch pieces rhubarb
½ c. sugar
2 strips orange rind
2 T orange juice
1 tsp vanilla extract
In saucepan, stir together rhubarb, sugar, orange rind and juice, vanilla, and
1 ½ c. water. Bring to a boil; reduce heat and simmer until rhubarb is
tender-crisp, 2-5 minutes. Reserving cooking liquid, drain; refrigerate
rhubarb. Return orange rind and cooking liquid to saucepan over medium-low
heat; simmer until reduced to ½ cup. Stir into rhubarb to coat and return to
refrigerator until chilled, about 2 hours.
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