Orange Almond Cake
Cupcake Ranking: 2 Cupcakes
I had high hopes for this cake. It sounded delicious. It ended up mediocre. At best. The taste of the cake was fine but it was kinda bland and very dry. I put an orange cream cheese frosting on it, but I think all in all this cake would be a better breakfast cake with a streusal on top. Like I said, it was ok, but nothing fantastic. I actually preferred the orange icing on top over the cake.
1 C (2 sticks) unsalted Butter, melted and cooled, plus more for pans
1 1/2 C sifted Cake flour (not self-rising), plus more for pans
1 C plus 3 Tbs Sugar
6 large Eggs, separated
Grated zest of 2 Oranges
2/3 C strained, freshly squeezed Orange juice
1/2 tsp pure Almond extract
1 1/2 C finely ground Blanched almonds
Pinch of salt
Preheat oven to 350 degrees. Butter two 8-inch round cake pans and line with parchment paper. Butter parchment and flour cake pans; set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat together 1 cup of sugar and egg yolks until light and fluffy. Add orange zest, juice, and almond extract; mix until well combined. Turn mixer off. Remove the whisk and add the paddle attachment. With the mixer on medium, slowly add ground almonds, followed by flour; mix cake batter until well combined.
In a large bowl, whisk egg whites until soft peaks form. Add salt and remaining 3 tablespoons sugar; beat until stiff but not dry. Set aside.
Fold melted butter into cake batter, a little at a time. Gently fold in egg white mixture, taking care not to deflate whites. Divide batter evenly between prepared cake pans. (I would add streusal at this point).Transfer to oven and bake until a cake tester inserted in the center of each cake comes out clean, about 35 minutes. Transfer cake layers to a wire rack to cool completely.
Invert cakes to remove from pan and remove parchment paper; reinvert cakes. Using a serrated knife, trim tops of cakes to make level. Add frosting if that is what you choose.
Rach's Review: Again, this cake was okay. Nothing fantastic with not a lot of taste. The texture reminded me of coffee cake, which is why I think streusal would be great on top. Overall Meh.