Orange cake dessert recipe with almond crunch topping
This recipe makes a delightfully rich cake with a citrus zing. It is just the right size for a small informal dinner with two or three friends or to take to a potluck. This cake recipe takes moderate effort. It is recommended to have the ingredients at room temperature, so set the items out a couple hours before mixing.
1/3 cup sliced blanched almonds
2 teaspoons soft butter
3 teaspoons sugar
3 Tablespoons butter
1 cup sugar
Grated zest of 1 large orange
1/8 teaspoon salt
1-1/4 cups all purpose flour
1-1/2 teaspoons baking powder
1/3 cup heavy cream
Begin by toasting the almonds in a 325 degree F oven for 5 to 10 minutes. They need to be lightly browned. While the almonds are toasting melt 3 Tablespoons of butter so it will have a chance to cool for a few minutes. After the almonds are toasted use 2 teaspoons of soft butter to generously grease an 8-inch round cake pan. Spread the toasted almonds into the buttered pan and sprinkle with 3 teaspoons of sugar. Set the pan aside.
Now you will begin making the cake batter. With a mixer on high speed, mix the cooled melted butter with the sugar, eggs, orange zest, and salt. Beat this for about 4 minutes until very smooth and pale yellow. With a sifter, add the flour and baking powder to the beaten egg and sugar mixture. Gently fold the sifted flour into the batter. Use a gentle touch. A wonderfully smooth and light batter will form. Next stir in the melted butter and heavy cream. Pour the batter into the cake pan with the almonds in the bottom. Bake in a 375 degree F oven for 30 to 35 minutes. The cake is done when a toothpick inserted in the center comes out clean. Let it cool for about 10 minutes. Then carefully use a butter knife around the edges of the pan to loosen the cake from the sides. Set your serving plate over the pan and invert pan quickly so the cake with almond topping comes out. If a few almonds fall loose just stick them on the cake again, but for the most part the crust stays with the cake quite well.
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