Instructions: 6 TO 8 SERVINGS OVO-LACTO

Recipes for sponge cakes have traveled the world with families determined to bring a taste of "the old country" with them to their new home. Almonds have been used for centuries in Eastern European cakes, bread and pastries.

Serve in a pool of Cranberrry-Orange Compote.

CAKE: PREHEAT OVEN to 350 F. Butter and flour a 8 1/2-inch round springform pan. Line bottom with waxed paper.

In food processor, pulse almonds until finely ground. (It is important nor to over grind and produce a paste.) Transfer almonds to a bowl and add sugar and orange peel; mix well.

In large bowl, using an electric mixer, whisk egg whites and salt until stiff peaks are formed. Fold in almonds a little at a time. Take care not to over mix. Sift flour again, a little at a time, over mixture and gently fold in. Transfer mixture to prepared pan.

Bake in center of oven until a toothpick inserted in the center comes our clean, 45 to 50 minutes. Allow cake to cool for 10 minutes before releasing from pan. Cool completely on a wire rack.

Transfer cake to serving plate and dust top with confectioners sugar if desired.

Cranberry-Orange Compote: If preferred, mixture can be blended in a food processor until smooth. In a heavy saucepan, combine cranberries, orange peel, juice and sugar. Simmer over medium heat, stirring occasionally, until cranberries soften, about 12 minutes. Remove from heat and cool.

Stir in liqueur just before serving. Can be made 4 weeks ahead and frozen or up to 3 days ahead and kept refrigerated.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.