Orange Almond Cake

By Karlee Flores
Images
Orange Almond Cake
Serves
Makes 1 Cake
Ingredients
  • 6 tablespoons unsalted butter (one stick)
  • ¾ cup granulated sugar
  • ¼ cup packed brown sugar
  • 1 teaspoon almond extract
  • 5 large eggs
  • 2 cup super fine almond meal
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • Zest of 1 orange
  • 8 Crème Fraiche
  • ½ cup sliced or slivered almonds, toasted


Procedure
Preheat oven to 375°F.

Over medium heat in a Green Pan, melt butter.

Grease an 8-inch round cake pan, line with parchment and set aside.

In a medium bowl, add in the melted butter, sugar, brown sugar and almond extract. Combine with a whisk then add in the eggs, mixing until the batter uniform. Add in the super fine almond meal, baking powder, salt, and zest. Whisk until combined, about 1 minute.

Pour cake batter into prepared cake pan and place in the preheated oven on middle rack for 40-45 minutes. The cake will be done when it no longer has any jiggle in the middle and a toothpick will come out clean. Let the cake cool for about 10 minutes before turning out onto a cake plate. When the cake has cooled, top with room temperature mascarpone or crème and sprinkle with toasted almonds.

Orange Almond Cake

By Karlee Flores
Serves
Makes 1 Cake
Ingredients
  • 6 tablespoons unsalted butter (one stick)
  • ¾ cup granulated sugar
  • ¼ cup packed brown sugar
  • 1 teaspoon almond extract
  • 5 large eggs
  • 2 cup super fine almond meal
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • Zest of 1 orange
  • 8 Crème Fraiche
  • ½ cup sliced or slivered almonds, toasted


Procedure
Preheat oven to 375°F.

Over medium heat in a Green Pan, melt butter.

Grease an 8-inch round cake pan, line with parchment and set aside.

In a medium bowl, add in the melted butter, sugar, brown sugar and almond extract. Combine with a whisk then add in the eggs, mixing until the batter uniform. Add in the super fine almond meal, baking powder, salt, and zest. Whisk until combined, about 1 minute.

Pour cake batter into prepared cake pan and place in the preheated oven on middle rack for 40-45 minutes. The cake will be done when it no longer has any jiggle in the middle and a toothpick will come out clean. Let the cake cool for about 10 minutes before turning out onto a cake plate. When the cake has cooled, top with room temperature mascarpone or crème and sprinkle with toasted almonds.