Orange Almond Cake With Cranberry Curd Recipes

ORANGE-ALMOND CAKE WITH CRANBERRY CURD

Orange-Almond Cake with Cranberry Curd image

Jerrelle tripled the almond in this not-so-sweet cake: almond flour, extract, and toasted slivers are all included. The cranberry and orange flavors that are also in the mix make this a great fall or winter cake when you want a seasonal sweet.

Provided by Jerrelle Guy

Time 50m

Number Of Ingredients 14

Ingredients

Butter, softened
0.25 cup plus 1/3 cup sliced almonds
1 cup homemade or canned whole berry cranberry sauce
1 tablespoon cornstarch or tapioca flour
1 cup all-purpose flour
0.5 cup almond flour
1 teaspoon baking powder
0.5 teaspoon kosher salt
1 cup plus 2 teaspoons granulated sugar
2 eggs plus 1 egg yolk
2 oranges (2 tsp. zest, 1/2 cup juice)
0.5 teaspoon almond extract
5 tablespoon unsalted butter, melted and cooled
Powdered sugar

Steps:

Preheat oven to 350°F. Butter a 9-inch springform pan. Line bottom of pan with parchment paper. Butter the paper. Pat 1/4 cup sliced almonds about 1 1/2 inches up sides of pan.
In a food processor or blender combine cranberry sauce, cornstarch, and pinch kosher salt. Process until smooth. Press mixture through a fine-mesh sieve into a small bowl. Discard solids.
In a second small bowl whisk together flours, baking powder, and 1/2 tsp. salt.
In a large bowl whisk together 1 cup granulated sugar, the eggs, egg yolk, orange zest, and almond extract until well combined. Whisk in orange juice and melted butter. Add flour mixture; whisk just until combined.
Spread batter in prepared pan. Drop spoonfuls of cranberry mixture over batter. Sprinkle 1/3 cup sliced almonds over top. Sprinkle with remaining 2 tsp. granulated sugar.
Bake 30 to 35 minutes or until golden brown and a toothpick inserted near center comes out clean. Let cool completely in pan on a wire rack. Using a small sharp knife, loosen and remove sides of pan. Dust cake with powdered sugar before serving. Serves 8.

Nutrition Facts : Calories 398 kcal, Carbohydrate 60 g, Cholesterol 89 mg, Protein 7 g, SaturatedFat 5 g, Sodium 153 mg, Sugar 29 g, Fat 15 g, UnsaturatedFat 7 g

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