Rebecca Nielsen's Recipe

Gourmet Nutty Orange Cake

Category: cupcakes, cakes and muffins

Serves/Makes: 1 9 inch cake
Difficulty: 2
Prep/Cook Time: 65 minutes

Preheat Oven to 325 degrees

Ingredients:

Cake
1 stick unsalted butter, softened
1 cup sugar
7 ounce tube Almond Paste (recommend Odense)
Zest of 2 oranges
2 T freshly squeezed orange juice
1 T Triple Sec
5 extra large eggs
2/3 cups cake flour
1 t baking powder
1/4 t table salt

Sauce/Topping
1 cup powdered sugar
2 T freshly squeezed orange juice
1 T Triple Sec
1/3 cup macadamia nuts

Preparation:

In bowl of a stand mixer with paddle, beat butter and sugar until light in color and fluffy, at least 2 minutes. In food processor process tube of almond paste for 40 seconds. It should have the consistency of brown sugar, only a little bigger grains.

Add ground almond paste to butter mixture and mix 1 minute. Then add orange zest, 2 T orange juice and 1 T Triple Sec and blend 1 more minute.

Add eggs one at a time, beating completely after each egg. Add cake flour, baking powder and salt. Mix to combine.

Butter and flour a 9" metal cake pan well. Pour batter evenly into pan and put on middle rack of oven for 45 minutes. Turn cake every 15 minutes. Cake will turn medium brown on top and sink a little in the middle. Use a tooth pick to ensure cake is done.

While cake is baking, put 1/3 cup macadamia nuts in a food processor and pulse until nuts are fairly finely chopped. In a small measuring container with a pouring spout add powdered sugar, 2 T freshly squeezed orange juice and 1 T Triple Sec. Mix with fork or whisk until smooth. Add nuts and mix with fork. You will be pouring this, not spreading it on top of the cake, so if it seems to thick add more orange juice or Triple Sec. Set Aside.

When cake is done, take out and set pan on metal rack for 10 minutes. After 10 minutes invert onto plate, then turn over onto another plate and slide onto cooling rack. Cool an additional 15 minutes.

When time is up take a wooden skewer and poke up and down throughout the cake, trying not to poke all the way to the bottom (the bottom will get too soggy). Carefully pour the topping over the entire cake letting the sauce drip over the sides. Let stand for at least 20 minutes before serving. Slice into pie shaped pieces. Cover with plastic wrap to store.

Cooks Notes: The longer you let the cake stand the more intense the orange and almond flavor get. This really turned out gourmet looking and tasting as well. This is a great alternative to a really sweet desert.