Orange Almond Cake Recipe - Cooking Index
Orange Almond Cake Recipe - Cooking Index
| 7 oz | 198g | Almond paste - (to 8) |
| 1/4 lb | 113g / 4oz | Unsalted butter - (1 stick) - very soft |
| 1 cup | 198g / 7oz | Sugar |
| 2 tablespoons | 30ml | Orange liqueur |
| = (such as Grand Marnier or triple sec) | ||
| Grated zest 1 orange | ||
| = (or 1/2 tspn orange extract) | ||
| 5 | Eggs - room temperature (large) | |
| 1/2 cup | 31g / 1.1oz | Cake flour |
| 1 teaspoon | 5ml | Baking powder |
| Confectioners' sugar - for dusting |
Preheat the oven to 325 degrees. Butter and flour a 9-inch springform pan and set it aside.
Break up the almond paste and place it in the container of a food processor. Process for a few seconds until it is grainy, like the texture of cracked wheat. Set aside.
In a large bowl, using an electric mixer, beat the butter and sugar together until very fluffy, at least 3 minutes. Add the almond paste, orange liqueur, and orange zest. Beat until perfectly blended, another 2 minutes or so.
One by one, beat in the eggs until the mixture is very smooth and fluffy, about 2 minutes. Sprinkle on the flour and baking powder and beat just until combined, 30 seconds or so.
Scrape the batter into the prepared pan. Bake 55 minutes, or until a knife inserted in the center of the cake comes out clean, and the sides of the cake have begun to shrink away from the pan. Cool on a wire rack for 10 minutes. (The cake might sink a little in the center.)
Remove the outer ring of the pan. Place a plate over the cake and invert it. Remove the bottom of the pan. Invert again onto a wire rack and cool the cake completely. Serve dusted with confectioners' sugar.
This recipe yields 8 servings.
Source:
CHEF DU JOUR - (Show # DJ-9526) - from the TV FOOD NETWORK
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