Directions:
- Place egg yolks in bowl of stand mixer. Beat for 10 minutes. Combine orange and lemon peel with sugar and add gradually to egg yolks. Beat for 6 more minutes.
- Sift dry ingredients. Set aside.
- Beat egg whites until stiff but not dry.
- Beginning and ending with flour, fold dry ingredients and egg whites alternately into egg yolk mixture. Mix nuts into last of flour before adding to cake.
- Preheat oven to 300 degrees. Gently pour batter into 2 piece tube pan. Bake for 10 minutes.
- Increase temperature to 325 degrees and bake for 40-45 minutes.
- Invert tube pan over long necked bottle and allow to cool completely. When cake has cooled, use long knife to loosen cake from pan sides, then separate two piece of pan and plate.
- Serve with strawberries and whipped cream (optional).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 227.35 Kcal (952 kJ) | ||
| Calories from fat | 64.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.13g | 11% | |
|---|---|---|---|
| Cholesterol | 122.76mg | 41% | |
| Sodium | 96.25mg | 4% | |
| Potassium | 80.05mg | 2% | |
| Total Carbs | 34.67g | 12% | |
| Sugars | 14.93g | 60% | |
| Dietary Fiber | 20.93g | 84% | |
| Protein | 5.21g | 10% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 1.1mg | 6% | |
| Calcium | 20.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 296.23 Kcal (1240 kJ) | ||
| Calories from fat | 83.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.28g | 11% | |
|---|---|---|---|
| Cholesterol | 159.95mg | 41% | |
| Sodium | 125.41mg | 4% | |
| Potassium | 104.3mg | 2% | |
| Total Carbs | 45.17g | 12% | |
| Sugars | 19.45g | 60% | |
| Dietary Fiber | 27.27g | 84% | |
| Protein | 6.79g | 10% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 1.4mg | 6% | |
| Calcium | 26.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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