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Almond Cake With Caramelized Oranges

Author/Submitted by:
Servings: 8
Categories: Cakes / Desserts

10  tb  (1 stick plus 2 T) unsalted
2  c  Sugar
1 1/2  c  Cake flour, sifted
2  tb  Heavy cream
    Pinch of salt
3  lg  Eggs, at room temperature
1  t  Almond extract
    Grated zest of 1 orange
4    Navel oranges

1. Heat oven to 325'. Butter and flour an 8-inch round cake pan. In a large bowl, beat butter and 1 1/2 C sugar until fluffy. Add flour, alternating with cream, in two additions. Add salt. Beat in eggs one at a time. Stir in almond extract and orange zest. Bake for 1 hour, or until golden brown and a toothpick inserted in the center comes out clean. 2. Meanwhile, peel 3 oranges with a sharp knife, removing all of the white pith, and cut crosswise into 1/2-inch-thick rounds. Cut largest rounds in half. Squeeze juice from fourth orange into a heavy- bottomed skillet; add remaining 1/2 C sugar. Cook over medium heat until golden-brown caramel forms, about 5 minutes. Add orange rounds and cook until glazed, 1 to 2 minutes. Serve at once with cake.

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