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Sweets Winter Dessert Pears in Cream Easy Cranberry Pie Biscotti Roasted Marone Chestnuts      in Vino Rosso Sweet Potatoes and Apples Zabaglione Pannetone Castagnaccio Sonoma Roasted Fruit Panna Cotta Saint Moritz Rice Cream Candied Citrus Peels Peach Leaf Custard Torta D'Angeli Orange Cake Amaretti Pepper Cookies Trieste Cherry Fritters Orange or Grapefruit Fritters Apricotina Torta Arancia Jea's Sour Cream Walnuts Banana Cream & Co Pears with Banana Cream Quick Sonoma Pie Fruit Filling Cannoli Cream Italian Meringue Frosting Peaches Noir 2006 Pinot Noir 2006 Sauvignon Blanc 2005 Sauvignon Blanc 2005 Glissando Orange Cake The cakes in our modern American bakeries are beautifully decorated with piped flowers, leaves and birds. What a shame that the taste never equals the appearance as the frosting consists of only flavored lard and powdered sugar. (You could not get our father to eat that stuff.) Italian cakes generally are not so eye catching, thank God, but they have a delicate taste. They are smaller and meant to be eaten at one meal and so do not have the truly awful American frosting which is used to keep larger cakes from drying out for the several days it takes to fully consume them. 1/2 cup sugar, orange flavored if you have it on hand 2 eggs separated juice of one orange 1 teaspoon baking powder 3/4 cup almonds ground fresh in hand held food processor 3/4 cup flour 1/2 teaspoon orange extract pinch of salt 1 tablespoon white rum Butter and 8 inch cake pan. Preheat oven to 325 degrees. Sift flour, baking powder and salt together. Beat sugar and egg yolks together until foamy. Beat in orange juice, almonds, sifted flour mixture, orange juice, orange extract, and rum. Beat egg white until stiff and form peaks. Fold into egg yolk mixture. Pour into cake pan. Bake 30 minutes. Serve with whipped cream sprinkled with bits of candied orange peel. Enjoy with our 2005 Glissando.

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