Monday, February 21, 2011

Orange Almond Cake

This is the second of the two desserts for the team at work. Just now struck me - how the heck am I going to get them to the train, off the train, and over to the Willis ( formerly Sears) Tower without becoming some comedic catastrophe?

Ah well, let's get to it. I've not made this cake since 2003.  Adapted from a Williams - Sonoma recipe that originally was in their catalogue

For the cake:
3/4 cup all purpose flour
3/4 cup almond paste
3/4 cup  granulated sugar
12 tbs butter (1 1/2 sticks)
3 eggs lightly beaten
1/2 tsp baking powder
1/8 tsp salt
1/2 tsp orange extract
Zest of one orange

Have ingredients at room temperature

Put rack in lower third of oven, preheat to 325F

Grease and flour baking pan

Sift together flour, baking powder, and salt

In the bowl of an electric mixer fitted with flat beater, beat almond paste on a low speed until small crumb forms - about a minute

Gradually beat in sugar

Beat in butter 1tbs at a time

Increase speed to medium, beat until fluffy, about 3 minutes

Gradually add eggs, beating well between additions

Beat in orange extract and zest

Reduce speed to low, add flour mixture

Spoon batter into pan, level it out

Bake  for 35 minutes, before checking for doneness. This went for 45 minutes.

Cake is done when toothpick inserted into cake comes out clean.

Transfer to a wire rack and cool for 10 minutes, invert onto cake round and cool completely

Sprinkle with powdered sugar, watch the  colleagues ooh and ahh!

Until next time, Eat Well and Keep Digging!

The Gastronomic Gardener
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