Orange Almond Cake
By Karlee Flores
Orange Almond Cake
By Karlee Flores
Yield/Serves:
Makes 1 Cake
- 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
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.
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.