Home Desserts Beth's Orange Almond Cake Recipe | ENTERTAINING WITH BETH

Beth's Orange Almond Cake Recipe | ENTERTAINING WITH BETH

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Learn easy methods to make my Orange Almond Cake Recipe, an ideal cake recipe for Easter or some other springtime event.
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A particular due to Harina P.A.N who has sponsored our Global Cooking Challenge! #panfan

For extra yummy recipes utilizing this beautiful pre-cooked cornmeal go to the P.A.N Tumblr web page bit.ly/1HVbJoM

BETH’S ITALIAN ALMOND CAKE WITH ORANGE SCENTED WHIPPED CREAM
Serves 8

INGREDIENTS:
3/four cup (180g) butter
1/four cup (60 ml) vegetable oil
2 eggs
2 egg yolks
1 cup (200 g) sugar
¼ cup (60 ml) water
1 ½ tsp (7.5 ml) almond extract
half of cup (55 g) of Harina P.A.N
half of cup (60 g) floor almonds
1 cup (120 g) flour
2 tsp (10 ml) baking powder
1 tsp (5 ml) salt

FOR ORANGE SCENTED WHIPPED CREAM:
2 cups (480 ml) heavy cream
2 tbsp (13 g) powdered sugar
½ tsp (2.5 ml) vanilla extract
1 tbsp (7 g) orange zest

FOR GARNISH:
1 orange, lower into segments
1 tbsp powdered sugar, dusted

METHOD:
Preheat oven to 350F (176C).

In a big bowl add melted butter, oil, eggs and egg yolks and sugar. Stir to mix.

Add water and almond extract stir to mix and put aside.

In a smaller bowl mix P.A.N cornmeal, Ground Almonds, Flour, baking powder and salt. Stir to mix.

Slowly combine the dry elements into the moist elements, in thirds, till mixed.

Pour right into a greased cake pan and bake for 25 minutes till risen and golden brown.

Allow to chill utterly, then invert cake and place the wrong way up on a cake stand. Inverting the cake offers you a pleasant presentation. Dust with powdered sugar.

Prepare the whipped cream. In a bowl of an electrical mixer whip collectively cups of heavy cream, sugar, vanilla and zest. Continue to whip on excessive till delicate peaks kind.

Cut cake into Eight slices and high with 2 orange segments and a dollop of orange scented whipped cream on the facet. Enjoy!

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50 Comments

  1. Shabana Gul

    May 28, 2019 at 9:27 pm

    do you live in Paris?

    Reply

  2. Fatima Elagrabi

    May 28, 2019 at 9:27 pm

    Beth, your recipes are always nice and beyond complementing, I really wish if do the petit four recipe , please please please do.

    Reply

  3. SBn49 AJC

    May 28, 2019 at 9:27 pm

    Love Beth's approach to recipes – such ease.

    Reply

  4. Naomi flowers

    May 28, 2019 at 9:27 pm

    Thank you ……i wil make it and i let you know…..i loooove your channel😘

    Reply

  5. Naomi flowers

    May 28, 2019 at 9:27 pm

    Nice recipe….CAN I USE PEANUTS…INSTEAD OF ALMONDS…. MERCI😘

    Reply

  6. todd

    May 28, 2019 at 9:27 pm

    I made this recipe, using PAN for the first time, an interesting product. I baked it in a 9" pan. The center did collapse a little, not sure why, maybe it was that I am at a higher altitude. Or maybe I should have used an 8" pan (the recipe doesn't state the size). I sprayed the pan, added a disk of parchment paper, and sprayed that too; the cake came out easily. Cutting the disk is easy, here is how I do it: instead of tracing with a pen, I put the pan on parchment on a plastic cutting board. I then use a box know and trace around the pan. Very easy, and perfect results. I did not garnish with orange or serve with whipped cream, but it was good anyway.

    Added 9/15/18: Made this a second time. This time I added a can of apricot halves, drained, and placed on top. I think that while it added a bit of zing to the cake, it also kept it from baking evenly, so next time I would smoosh them down inside the batter around the cake. I baked it for 35 min. This second time, the center collapsed the same way the first time did.

    Reply

  7. Raghda Alothman

    May 28, 2019 at 9:27 pm

    amazing video as always. I just wonder which size did you use for the cake pan. I love your videos

    Reply

  8. Areej Sa

    May 28, 2019 at 9:27 pm

    Can I substitue the polenta with samolina?

    Reply

  9. Faux Manchu

    May 28, 2019 at 9:27 pm

    This is my next to bake cake, after the pistachio cake, Madeleine's, chocolate and pesto puffs, marble cake, apple spice cake, creme brûlée, cappuccino muffins and other superb goodies.

    Reply

  10. Malee Moua

    May 28, 2019 at 9:27 pm

    Hi Beth,

    I made this cake for my church and they all loved it. It was all gone. The only thing was that I couldn’t find the pan so I used instant yellow corn masa flour. It turn out moist and delicious. Thanks for sharing.

    Reply

  11. Carolina Pazos

    May 28, 2019 at 9:27 pm

    I'm thrilled to see P.A.N in a recipe other than "arepas"! I'm from Colombia where we have a variety of dishes prepared with this ingredient.

    Reply

  12. Bel Fiori

    May 28, 2019 at 9:27 pm

    Hi Beth. I want to bake this cake. Would Ameretto or an Italian orange liquor in place of orange zest?

    Reply

  13. Eva Adiel

    May 28, 2019 at 9:27 pm

    you make baking so easy and addictive..Thank you beth..Love from Tunisia

    Reply

  14. ganokorn moody

    May 28, 2019 at 9:27 pm

    I live in Thailand. Can I use normal corn meal/flour instead of PAN?

    Reply

  15. Alo Montes

    May 28, 2019 at 9:27 pm

    Hello Beth! Where you buy your sugar shaker? 🙂

    Reply

  16. Byron Chandler

    May 28, 2019 at 9:27 pm

    Hi, Beth. Your almond cake looks absolutely gorgeous. It's perfect for my birthday on April 19. What did you enjoy about making your almond cake? Have a good day, Beth. Thank you for making your videos, beautiful, adorable, and very special. I hope you make my No Bake Cherry Tart soon. Take care, sweetie. 💟💟💟 <3

    Reply

  17. Nikita Miglani

    May 28, 2019 at 9:27 pm

    Hi.. I wud want to bake this cake but we don't have Harina PAN in Delhi, India. Can you suggest a substitute for it?

    Reply

  18. Nikita Miglani

    May 28, 2019 at 9:27 pm

    Hi.. I wud want to bake this cake but we don't have Harina PAN in Delhi, India. Can you suggest a substitute for it?

    Reply

  19. Fatema Hussaini

    May 28, 2019 at 9:27 pm

    Hi I hope you are good' if I don't have harina can I use the sorghum bicolor

    Reply

  20. Mayara Pessanha

    May 28, 2019 at 9:27 pm

    Just made it today! I am soo happy with results! Thank you for the great recipe!!

    Reply

  21. Eric Daux

    May 28, 2019 at 9:27 pm

    Can I use a 9 inch springform pan?

    Reply

  22. Syasya awesome

    May 28, 2019 at 9:27 pm

    may i know what size of cake pan u used in the the video? can i use this recipe for an 8 by 8 inch square pan?

    Reply

  23. Amanda Murphy

    May 28, 2019 at 9:27 pm

    Could you sub Apple sauce instead of oil? When I make a normal cake that's what I use and it turns out sooo moist!

    Reply

  24. MK

    May 28, 2019 at 9:27 pm

    Hi Beth, Can I substitute vegetable oil for grape seed oil? Thanks!

    Reply

  25. dachetz

    May 28, 2019 at 9:27 pm

    Hi I'm a new subscriber from Australia!!! Love love your videos and how you explain everything so well especially for me as a first time and leaner of cooking and baking!! Thumbs up x 1000000

    Reply

  26. Hasinah Md Aslam

    May 28, 2019 at 9:27 pm

    Beth…do you have Swedish Almondy cake recipe? please share with us… I've been looking for it for quite a while now but couldn't find any…

    Reply

  27. Cat Lover

    May 28, 2019 at 9:27 pm

    This was absolutely delicious Beth! I was unable to find PAN so I used polenta that had been finely ground in a coffee grinder. Thank you for sharing!

    Reply

  28. Trisha Ngo

    May 28, 2019 at 9:27 pm

    Could I use almond flour? I'm trying to use the most of it (:

    Reply

  29. asha8517

    May 28, 2019 at 9:27 pm

    Hi Beth. I have cornmeal that is labelled as Yellow Corn meal. Will it work for this cake too? In Quaker's brand!

    Reply

  30. Michelle Perez

    May 28, 2019 at 9:27 pm

    I'm am going to try this out very soon!!! Thank you Beth!!!,

    Reply

  31. Carol Forbes

    May 28, 2019 at 9:27 pm

    Hi Beth, I love your videos and make sure to watch them weekly. Yesterday I made your Orange Almond cake with P.A.N. and I knew it wasn't "done" in 25 minutes – so kept checking and even after 50 minutes (allowing for the 8" cake pan I had to use) when I took it out, the center totally collapsed as it cooled.  I do have a thermometer in my oven so I know the temperature was correct. Any suggestions?

    Reply

  32. MimiYu

    May 28, 2019 at 9:27 pm

    Hello Beth, I love watching your videos. Do you know where I could buy the brand name PAN? Is it available in any grocery stores?

    Reply

  33. G.girl

    May 28, 2019 at 9:27 pm

    WHY DO I WATCH THIS IM SO HUNGRY 😓 you're such a good baker😉

    Reply

  34. malaika pooh

    May 28, 2019 at 9:27 pm

    CAN you please tell me What size the cake pan is?

    Reply

  35. Ileana Profeanu

    May 28, 2019 at 9:27 pm

    corn meal cakes are very traditional in romania, we use to make them simple, vanilla flavored, and serve them with sourcream and jam. it does taste great, but i am not very fond of the smell (plus, we use the same corn meal we make polenta with, lol)

    Reply

  36. Caitlin Janelle

    May 28, 2019 at 9:27 pm

    You make my mouth water with every video! How are you not on the food network?? I would totally watch your show if you had one! I love your videos so much!

    Reply

  37. soniastravels

    May 28, 2019 at 9:27 pm

    Wow Beth, what a great way to use Harina PAN.  I loved this video.. 🙂

    Reply

  38. Joann Jacquin

    May 28, 2019 at 9:27 pm

    Beth, I didn't notice the diameter of the baking pan you used in the recipe..  Help. please.  🙂

    Reply

  39. Raushan Muserova

    May 28, 2019 at 9:27 pm

    Beth, is 3/4 cup of butter is 12 tablespoons of butter?

    Reply

  40. Adriana Barriobero

    May 28, 2019 at 9:27 pm

    I can't believe our signature Corn meal have gone so far.! PAN is a classic flour to make the typical Venezuelan dish, la AREPA!.. awesome!!!

    Reply

  41. Natnat303

    May 28, 2019 at 9:27 pm

    Hey Beth, i'm wondering what's your day job?

    Reply

  42. SomeKindofArtist

    May 28, 2019 at 9:27 pm

    Love it! This kind of reminds me of olive oil cake! ^_^

    Reply

  43. snowfleem

    May 28, 2019 at 9:27 pm

    How many inches were your pan?

    Reply

  44. Ilirida Aliji

    May 28, 2019 at 9:27 pm

    so simple and perfect

    Reply

  45. RedAmalgam

    May 28, 2019 at 9:27 pm

    Wonderful! I'll definitely try this one out!

    Reply

  46. Lee A.

    May 28, 2019 at 9:27 pm

    Hi Beth, I was wondering if you could make a video of how to make a cookie cake, my boyfriend's birthday is this Wednesday and he doesn't like cake, I've seen a lot of videos but trust you more lol thank you, love all your videos!! Xoxo

    Reply

  47. Nandinee M

    May 28, 2019 at 9:27 pm

    could you make orange chicken?! 😀

    Reply

  48. mc

    May 28, 2019 at 9:27 pm

    Beth, what is or are the hardest cakes you have ever done?? Nice video btw

    Reply

  49. Msbeeboper

    May 28, 2019 at 9:27 pm

    HELP, BETH! I'll be in Germany in two weeks and my partner told me that I'd have to help him plan a surprise barbeque for his mother. We're getting help from a french-german friend of the family. I was hopping to make something traditionally American but how can I hold my own in a kitchen with a woman from Provence?

    Reply

  50. Celosia Ganaha Priskos

    May 28, 2019 at 9:27 pm

    I love this recipe so much! I love how all the colors just come together! Good job. Beth!

    Reply

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