• 1 3/4 cups walnuts
• 2 tbsp. cake meal
• 7 eggs (separated)
• 2 cups sugar
• juice & rind of 1/2 orange

Separate eggs. Beat yellows until light and fluffy (about 5 minutes) with rind and juice of 1/2 orange.

In another bowl beat whites until soft peaks form. Add remaining 1/2 cup sugar slowly until egg white are glossy.

Fold 1/3 of nuts into egg yellows. Fold 1/3 of whites into egg yolks. Repeat until all in one bowl.

Pour batter into bunt shaped pan. Cook 1 hour or until knife comes out clean. Cool and invert onto cake plate.



CHOCOLATE GLAZE

• 3 oz. bittersweet chocolate
• 3 tbsp. margarine
• 3 tbsp. sugar
• 3 tbsp. water

Melt over low heat while continuously stirring.