Instructions: In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Blend in the orange juice, flour, orange zest, and almonds. Add the milk and cream and mix well.

Preheat oven to 350 F. In a separate bowl; beat together the egg whites and salt until soft peaks form. Fold the egg white mixture into the milk mixture.

Pour the mixture into a greased 9-inch cake pan. Set the pan into a larger baking pan and add hot water to fill halfway. Bake for 1 hour. Remove and let stand for 5 minutes. Serve warm.

YIELD: 8 SERVINGS

LOWER WATERFORD, VERMONT

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