Wednesday, February 09, 2005

orange almond cake

a treat to welcome in the year of the (hardworking yet boastful) rooster, sweetly.
i found this recipe umpteen years ago from the Boston Globe. my 1 and only daughter came up to me and said "thank you mom." it's her favorite. it is very quickly disappearing: she's pre-ordered it for breakfast too.

preheat oven to 350F. line a 9-in round pan with parchment or wax paper and grease lightly with butter. cream 1/2 cup (1 stick) unsalted butter and 1 cup granulated sugar until light and fluffy. crumble or grate in 7 ozs. of almond paste (odense, e.g.) and blend well. add 2 tbsps. of Grand Marnier or Cointreau (orange liqueur) and grated zest of an orange (or 1 tsp. lemon extract) and add 5 eggs, one at a time, beating well and scraping down sides of bowl after each addition. add 1/2 cup of cake flour and 1 tsp. of baking powder and mix just until dry ingredients disappear into the batter. pour into prepared pan and bake about 55 minutes (cake tester comes out clean but top should still be slightly soft,springy to the touch). cool for 15 minutes in pan then invert into plate. peel off wax paper and serve as is, or with pureed strawberries.