1/2 c Vegetable shortening
1 c Honey
1 tb Orange peel; grated
3 Egg
1 3/4 c Flour
2 ts Baking powder
1/2 ts Salt
1/4 c Blanched almonds; ground
1/4 c Almonds; sliced & toasted
—Honey Whipped Cream—
1 c Heavy cream
1 ts Vanilla
3 tb Honey
Honey Whipped Cream * 1/4 cup sliced almonds, toasted (optional) * Orange
slices, quartered (optional)
1. Cream shortening in large bowl with electric mixer. Gradually add honey,
beating until light and fluffy. Add orange peel. Add eggs, one at a time,
beating thoroughly after each addition. (Mixture may appear slightly
curdled) Combine flour, baking powder and salt in small bowl; fold dry
ingredients into creamed mixture. Mix until blended. Add ground almonds;
mix well. Grease bottoms only of two 8-inch round cake pans; pour in cake
batter.
2. Bake in preheated 325 degrees F oven 30 minutes or until wooden
toothpick inserted near center comes out clean. Cool in cake pans on wire
racks 10 minutes. Remove from pans and cool completely on wire racks.
=46rost with Honey Whipped Cream and garnish with toasted almond slices and
quartered orange slices, if desired.
HONEY WHIPPED CREAM
Yield: about 2 cups
Beat cream in medium bowl with electric mixer until soft peaks form.
Gradually add honey; beat until mixture forms stiff peaks. Fold in vanilla.
Per serving: 270 Calories; 12g Fat (39% calories from fat); 4g Protein; 38g
Carbohydrate; 45mg Cholesterol; 165mg Sodium
Yields
12 Servings