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Orange: Warm Orange Almond Cake

Source of Recipe

Internet


List of Ingredients

Cake:

1/2 medium orange
1/2 cup unsalted butter, softened
1 1/3 cup sugar
2 eggs
1 teaspoon pure vanilla extract
1/2 teaspoon orange oil or extract
1 teaspoon pure almond extract
1/2 cup warm orange juice
2 cups all-purpose flour
1 1/2 teaspoon baking powder
¼ teaspoon salt
1/4 cup ground almonds


Orange Glaze:

2/3 cup confectioner’s sugar
2-3 tablespoons water
1 teaspoon orange extract




Recipe

Spray an 8 inch springform pan or 8 inch layer cake pan generously with non stick cooking spray. Line the bottom with a circle of parchment paper. Set the cake pan on a parchment paper lined baking sheet and set aside.

In a small saucepan, cover the orange with water, and bring to the boil. Reduce heat and let simmer for 15-20 minutes, or until the skin is softened and tender. Remove and dry the orange and grind in a food processor and set aside.

Preheat oven to 325 F.

In a food processor, add the butter and sugar and process, using the pulse (or on/off) speed, to make a pasty mixture, about 30 seconds or so. Blend in eggs until mixture is smooth. Add in the ground up orange and blend until smooth, about 8 seconds. Add in orange juice and extracts and blend briefly.

Add in flour, baking powder, salt, and almonds and process to make a smooth, well-blended batter, about 30-45 seconds.

Spoon into prepared pan. Place (baking sheet and all) in oven and bake until cake springs back when lightly touched, about
55-65 minutes.

For Orange Glaze, whisk all ingredients in a small bowl. Drizzle over warm cake. You can also add toasted slivered almonds on top.

Let set. Alternatively, dust with confectioners sugar instead of the glaze.

Serves 8-10