Orange Almond Cake

  • Yield: 10 servings


1/3cup blanched sliced almonds
2teaspoons unsalted butter, softened
2tablespoons sugar
1cup sugar
3 eggs
Grated zest of 1 large orange
1/8teaspoon salt
1/8teaspoon almond extract
1 1/4cups flour
1 1/2teaspoons baking powder
1/3cup heavy cream
3tablespoons unsalted butter, melted, cooled
5tablespoons amaretto
1cup (6 ounces) semisweet chocolate chips
6tablespoons brewed coffee
Pinch of salt
6tablespoons unsalted butter, cut into small pieces


For the topping:

  1. Place the almonds on a baking sheet. Bake at 325 degrees for 5 to 10 minutes or until lightly browned; cool.
  2. Grease a 2×8-inch round cake pan with the butter. Press the almonds into the butter on the bottom of the pan.
  3. Sprinkle with the sugar and set aside. Increase the oven temperature to 375 degrees.

For the cake:

  1. Beat the sugar, eggs, orange zest, salt and almond extract in a large bowl at high speed for about 4 minutes or until thick and pale yellow.
  2. Sift the flour and baking powder over the top and fold into the egg mixture. Stir in the cream and butter. Pour into the prepared pan.
  3. Bake at 375 degrees for 30 to 35 minutes or until a wooden pick inserted into the center comes out clean.
  4. Cool in the pan on a wire rack for 10 minutes. Loosen the cake from the side of the pan. Invert onto a plate.
  5. Pierce the surface of the cake all over with a wooden skewer. Spoon the amaretto over the top. Cool Completely.

For the ganache:

  1. Melt the chocolate with the coffee and salt in the top of a double boiler or in a microwave until smooth. Remove from the heat.
  2. Add the butter two to three pieces at a time, stirring until the mixture is completely smooth.
  3. Let stand at room temperature until cooled to 90 degrees. Spread over the cooled cake.

Recipe reprinted with permission from The Junior League of Boston, Boston Uncommon, a Culinary Journey Through Boston’s Distinctive Neighborhoods (The Junior League of Boston 2007)