Ginger Torte

Serves 12

3 C Finely chopped almonds
1 1/2 C Sugar
1/2 C Flour
1/2 tsp Ground ginger
1/2 tsp Salt
10 Eggs, separated
1/2 C Fresh orange juice
Grated zest of 1 large orange
2 tbsp Finely chopped candied ginger

Preheat oven to 350 degrees F. Oil or spray a 10-inch tube pan.
Combine nuts with 1/2 cup of the sugar, flour, ground ginger and salt.
Beat egg yolks and 1/2 cup of the remaining sugar until thick and pale, about 8 minutes.
Stir in the orange juice, zest and candied ginger.
Fold nut mixture into yolk mixture with a spatula.
In a large bowl beat egg whites until soft peaks form. Gradually beat in remaining 1/2 cup of sugar. Fold whites into yolk batter and pour into prepared pan.
Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Let cool in pan, then invert onto serving plate. Dust with powdered sugar.

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