Laura Calder shares one of her Top 5 cake recipes: Orange Almond Cake.
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And we’ll meet again I’ll get on to dessert first I always like to do that it makes sense with a menu this is an orange almond cake that gets soaked in syrup and topped with candied orange at the end it is a beautiful cake I make it all the
Time it’s very festive it can also be simple if you want it to be but I like it for celebrations so you need eggs and lots of eggs I’m separating six of them it’s another of those cakes that’s leavened with egg white and not baking Powder so I’m going to beat the sugar together with the yolks 3/4 of a cup of sugar six yolks you just feed it until it turns pale and rib see how nice and ribbony that is get so thick and very pale I need a cup and a half of these ground
Almonds but you really need them ground to powder because the almonds replace flour in the end there are a lot of cakes that use nuts in place of flour actually certainly in the French repertoire you see hazelnut cakes and walnut cakes and almond cakes you can use
Pistachios so I need zest from three oranges should be very orangey and the zest always has the most flavor more than juice and that’s it for flavoring there’s no vanilla or anything else it’s just the purity of the almonds and the oranges together that make this cake now this is
A very thick mixture at this point pretty heavy but I’m going to look after That Put a little bit in to the cake mixture and stir it through you loosen up the heavy mixture and that way the rest fold in easily and keep as much volume as Possible I’m using a spring form pan lined with paper because it’s a delicate cake and just butter it once you’ve lined it too so that it peels off easily there we go and that needs about 45 minutes in the oven it will puff up a little bit and then it will sink away
When it comes out from the pan just a little bit and it will be all nice and golden most cakes get cooked at 350 now that’s not it for the cake because there’s another part there’s a syrup that gets spooned on top and that cake which is
Such a sponge just soaks it all up and becomes very moist and exotic so juice the oranges right into a sauce pan so then add a little sugar and then just boil it for 5 minutes to dissolve the sugar we’ll just make a a very very light Syrup you don’t think it can drink up all this liquid cuz look how much there is practically a cup but it does now the P res I have some leftover orange zence syrup from a dessert I made the other day which is just oranges tossed in a
Thicker syrup and thin Julian zest that you candy in it that’s it one of my my top five Cakes
1 Comment
As a Southerner in the United States…we wouldn’t dream of having an almond cake without vanilla flavoring…hahaha! I must try this recipe!