Soft almond and orange cake… ..a wonderfully tasty recipe and very easy to make.
Recipe from the great pastry chef Christophe Michalak, slightly modified, the soft almond and orange cake is a perfect cake for breakfast or a snack … soft, moist and even a little crunchy thanks to the almond slices.
A gluten-free dessert, as it does not contain any flour, which will surprise you with its delicacy.
Fast, simple and delicious.
Soft almond and orange cake
Ingredients
Batter
- 3 medium (150 g) whole eggs, room temperature
- 1/2 cup (100 g) superfine granulated sugar
- 1 tbsp (20 g) honey
- 1.5 cups (150 g) blanched almond meal
- 5 drops bitter almond flavoring
- 2 tsp (5 g) orange zeste
- 1 tbsp + 1 tsp (20 g) fresh orange juice, sifted
- 5 tbsp (75 g) super soft unsalted butter
- 1,5 g salt
- A scant 1/4 cup (50 g) mascarpone cheese, room temperature
- 1/2 cup (50 g) almond slices
Extra
- Neutral glaze
Instructions
Heat fan oven 300F - 150°C.
Butter and flour a 7 inches - 18 cm cake pan and set aside.
In the bowl of a stand mixer, fitted with whisk attachment, whip the eggs with sugars on a medium speed for about 2 minutes.
Add almond meal, salt, juice and zest, the flavoring and combine on low speed until incorporated.
Then, add the mascarpone cheese with butter and mix on low speed until you get a smooth mixture.
Pour the batter into the pan, smooth the surface with a spatula if needed, cover the surface with almond slices and bake for 45 minutes.
Out of the oven, let cool for a while, then remove the cake from the pan.
Place on a wire rack to cool completely.
Brush with neutral glaze just before serving.
Enjoy!
Notes
I suggest to use a kitchen scale
0 Comments