True to my word, I tried a recipe from a new cookbook, Noses and Tails. I bought it from the Rockbridge County SPCA, and the recipes all looked to be fairly easy contributions from friends of the SPCA.
This seemed like a good month to start playing along with Friday Sugar High, and tartlette chose citrus as this month's theme! Orange is citrus, right?
1.5 cups sugar
1 cup room-temp butter
zest of one orange (My zester disappeared, and I actually don't own a grater, so I literally peeled the orange. I haven't tasted it yet, but I have hope that the pieces weren't too big)
1/2 cup chopped pecans (or walnuts)
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 cup sour cream
3 eggs, separated
Preheat oven to 350.
Cream together sugar and butter.
Add egg yolks.
Sift together baking soda, baking powder, and flour. (I obviously didn't bother with this step)
Add dry mixture and sour cream (alternating) to creamed mixture.
Stir in nuts and orange zest.
In a seperate bowl, whip egg whites until firm, but not dry.
Fold egg whites into batter.
Pour into tube pan - bake at 350 for 50 min, or until done.
1/2 cup orange juice
1/3 cup triple sec (orange liquor)
2 tbsp almond slivers (I went ahead and used all of a 1/4 cup bag)
Stir together orange juice and triple sec.
Pour over hot cake.
Add almond slivers.