Orange Syrup Cake with Candied Oranges
2016-11-30 14:08:22
Serves 12
Moist and delicious, this cake is a showpiece!
Cake
- 4 oranges, zested
- 1 lemon, zested
- 1 1/2 cups sugar
- 14 tablespoons unsalted butter, at room temperature
- 3 cups almond flour
- 3/4 cup all purpose flour
- 4 large eggs, at room temperature
- pinch of salt
Syrup
- 3/4 cup combined orange and lemon juice, squeeze the juice from the zested citrus
- 6 tablespoons sugar
Candied orange slices
- 1 orange
- 2/3 cup sugar
- 2/3 cup water
Whipped cream
- 2/3 cup heavy cream
- 1/8 teaspoon ground cardamom
- 2 tablespoons powdered sugar
Instructions
- To make the cake, preheat the oven to 350º. Butter a 9- to 10-inch springform pan and line the bottom with a round of parchment paper.
- Grind the citrus zest in a food processor with the 1 1/2 cups of sugar until it’s finely ground.
- Add the butter to the food processor with the zest-infused sugar and pulse until well-combined.
- In a medium bowl, whisk the almond flour, flour, and salt until mixed.
- Add half of the flour mixture to the butter in the food processor, then add the eggs one by one, stopping the machine a few times to scrape the sides down. Then add the remaining flour mixture, stirring just until incorporated.
- Scrape the batter into the pan. Level the top of the batter, and bake the cake for 40 minutes, or until a toothpick inserted into the center comes out relatively clean, but a little moist.
- While the cake is baking, make the syrup by heating the 3/4 cup citrus juice and 6 tablespoons of sugar in a nonreactive saucepan until boiling and the sugar is dissolved, then set aside. When the cake comes out of the oven, brush some of the syrup liberally over the hot cake. Let cool completely in the pan.
- To candy the oranges, cut the orange into 1/4-inch slices. Put the slices in a nonreactive saucepan, and add enough water to cover them well, and bring to a simmer. Blanch the slices for ten minutes, then drain well.
- Put the oranges back in the saucepan and add the 2/3 cup sugar and 2/3 cup water and cook the oranges at a simmer for about ten minutes, or until they are tender and translucent.
- Using a hand mixer with cold beaters in a cold bowl, blend the heavy cream with the cardamom and powdered sugar until it forms stiff peaks.
- Serve the cake with a slice of candied orange and a dollop of whipped cream. Drizzle some of the orange syrup on top.
Notes
- Originally adapted from Yotam Ottolenghi and Sami Tamimi, this cake is worth the effort. Although there are several steps, it isn't a difficult recipe.
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