Ingredients Jump to Instructions ↓

  1. 6 (4-inch) rounds basic sponge cake (1/2 sheet cake ), recipe follows

  2. 1 cup orange simple syrup, recipe follows

  3. 1 cup Spaghetti Squash Jam, recipe above

  4. 5 ounces toasted almonds, roughly ground

  5. 10 egg yolks

  6. 2 cups sweetened whipped cream

  7. 1 teaspoon cinnamon

  8. 1/2 cup water

  9. 1/2 cup sugar

  10. 1 orange, zested

Instructions Jump to Ingredients ↑

  1. Brush the cakes with 3/4 cup of the simple syrup and set aside. In a saucepan, combine the jam with the remaining 1/4 cup of simple syrup, over medium heat. Bring to a simmer and cook for 2 minutes. Add the almonds and continue to cook for 1 minute. Remove from the heat and cool slightly. Stir in the eggs and place back over the heat. Continue to cook for 2 to 3 minutes, stirring constantly. Place the individual cakes in the center of each serving plate. Spoon the egg mixture over each cake and cool slightly. Garnish with a dollop of whipped cream and a sprinkle of cinnamon Combine all ingredients in a saucepan . Simmer until sugar is dissolved. Cool.


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