Ingredients:
matzo cake meal (for pan)
4 eggs, separated, room temperature
1/2 cup sugar
3/4 cup raisins, chopped
1/4 cup matzo cake meal
4 ounces toasted almonds, ground about 3/4 cup
4 ounces semisweet chocolate, grated
6 tablespoons fresh orange juice
2 tablespoons Passover brandy
1 tablespoon grated orange peel
pinch salt
additional grated orange peel
shaved semisweet chocolate
Method:
Preheat oven to 350°F. Grease bottom of 8″ springform pan; dust with cake meal, shaking off excess.
Using electric mixer, beat yolks and 1/4 cup sugar until slowly dissolving ribbon forms when beaters are lifted, about 5 minutes.
ombine raisins and 1/4 cup cake meal. Fold raisin mixture, almonds, grated chocolate, juice, brandy and 1 tablespoon peel into yolk mixture.
Using clean, dry beaters, beat whites with salt until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Fold in yolk mixture.
Turn into prepared pan. Bake until tester inserted in center comes out clean, 55-60 minutes. Invert pan onto rack. Cool cake completely in pan. Remove springform.
Garnish cake with peel and shaved semisweet chocolate before serving.
