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1
Preheat oven to 325F (160C).
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2
Line the bottom of a 9 inch tube pan with a doughnut shaped piece of wax paper, notching around the cun center circle every inch.
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3
Do not grease pan.
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4
Sift first 4 ingredients.
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into a bowl.
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6
Set aside.
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7
Separate eggs, droping 4 yolks into one mixing machine bowl and 10 whites into another.
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8
Using whisk attachment, beat egg whites on medium-high speed until foamy.
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9
Turn speed up to high.
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10
Sprinkle in half the sugar and beat until stiff and glossy.
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11
Set bowl with yolks on machine.
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12
Beat until light.
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13
Sprinkle in remaining sugar, zests and concentrate.
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14
Beat on high speed until well blended.
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15
Using a wooden spoon, stir about a 1/2 cup of beaten whites into yolks.
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16
Then pour all of yolk mixture over beaten egg whites.
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17
Fold in by hand in 12 sweeping strokes.
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18
Sift dry ingredients again over all and continue folding for another 12 strokes.
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19
Sprinkle and fold in nuts (another 12 strokes would suffice.)
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20
Spoon into prepared pan, smoothing out top.
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21
Run a blunt knife around sides to dispel any air bubbles.
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22
Bake in Center section of oven for 55 minutes.
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23
Top should be lightly browned and toothpick, when inserted, should come out clean.
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24
Remove from oven and invert tube onto a 3-cup mason jar with a 1 1/2 inch neck, or any convenient holder that will fit the tube.
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25
Cool for 1 1/2 hours.
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26
Gently unmold.
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27
Peel off wax paper.
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28
When completely cooled, sift confectioner's sugar over.
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29
Cut with sharp serrated knife, or pull apart servings with fork.
