Unicorn (Unicorn@Indenial.com)
Fri, 26 Mar 1999 07:44:12 -0500
Here are some "Ba-a-a-ad puns!", in the words of reader Sarah Joshua:
I used to work in an orange juice factory, until I got canned. Yeah,
they put the squeeze on me... said I couldn't concentrate. You know,
same old boring rind over and over again!
I wanted to be a chef, figured it would add a little spice to my life,
but I just didn't have the thyme!
I used to be a deli worker, but I couldn't cut the mustard.
Now, unless I am seriously mistaken (again), the following recipe IS
kosher for Passover. It is a flourless cake, with ground almonds
forming the base of the batter. You can grind almonds in a food
processor if you are not able to find commercially prepared ground
almonds in your neighborhood. Just be careful not to over-process
them, as this will result in an almond paste.
Walnut and Orange Passover Cake
6 eggs, separated
1+1/2 cups (375 ml) sugar
3/4 cup (180 ml) ground almonds
Grated rind and juice of 1 orange
1+1/2 cups (375 ml) walnuts, chopped
Oil and matzo meal* for the cake pan
* Flour may be substituted for a non-kosher for Passover version
Combine the egg yolks and sugar in a bowl and beat until fluffy and
pale yellow. Add the almonds, orange rind and juice, and walnuts,
mixing until thoroughly combined. In a separate bowl beat the egg
whites until they form stiff peaks and fold into the nut mixture. Oil
a 9 inch (23 cm) springform pan (non-stick if possible) and dust with
matzo meal. Pour in the batter and bake in a preheated 350F (180C)
oven for 1+1/2 hours, until a toothpick inserted in the center comes
out clean.
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