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:
- Place the almonds on a baking sheet. Bake at 325 degrees for 5 to 10 minutes or until lightly browned; cool.
- Grease a 2×8-inch round cake pan with the butter. Press the almonds into the butter on the bottom of the pan.
- Sprinkle with the sugar and set aside. Increase the oven temperature to 375 degrees.
For the cake:
- 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.
- 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.
- Bake at 375 degrees for 30 to 35 minutes or until a wooden pick inserted into the center comes out clean.
- Cool in the pan on a wire rack for 10 minutes. Loosen the cake from the side of the pan. Invert onto a plate.
- Pierce the surface of the cake all over with a wooden skewer. Spoon the amaretto over the top. Cool Completely.
For the ganache:
- 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.
- Add the butter two to three pieces at a time, stirring until the mixture is completely smooth.
- 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)