Cashew Cake with Madame Constance’s Maple Frosting - Atlanta Magazine

Ingredients

• 2 tablespoons (1/4 stick) unsalted butter, soften to room temperature
• 1 1/2 pounds raw cashews
• 3 cups sugar
• zest of 1 large orange
• 2 teaspoons cider vinegar
• 1 teaspoon salt
• 2 cups egg whites (about 16 eggs, with yolks reserved for frosting)
• 1/4 teaspoon cream of tartar
• 3/4 cups sifted all purpose flour
• 8 large egg yolks
• 3/4 cup sugar
• 1/2 cup Grade B pure maple syrup
• 1 pound unsalted butter, cut into small bits and softened