Citrus Cardamom Nut cake (gluten-free)

Delicious Cake

Preheat the oven to 350F. Line a 9x13 pan with parchment. (Or spray-oil, but this is a pretty sticky cake.)

  6 egg yolks
  3/4c sugar

Put in stand mixer with the whisk and blend for ~10 minutes. They'll get thick and pale and beautiful. 

  8oz toasted walnuts, almonds, or pecans, ground to a semi-fine consistency (think breadcrumbs, not flour)
  1/2t ground cardamom
  2.5oz breadcrumbs or gluten-free flour mix (we use Pamela's pancake/waffle mix for this)
  1 orange - juice & zest

Mix nuts, cardamom, breadcrumbs, and orange juice & zest together. Gently fold into the yolk & sugar mixture.

  6 egg whites

Whip to stiff peaks, then fold together with all the yolk-nut-goo. 

Pour into prepared pan, bake for 30-40m until firm and skewer-clean in the middle.

  1/2c sugar
  1 lemon or orange - juiced
  
Simmer together to make a sticky-sweet syrup. Pour or brush over the top after the cake comes out of the oven.
  
This is delicious with tea, or toasted for breakfast with a poached egg on top. 
  
(Recipe adapted from one in Nigel Slater's "Ripe")