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
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BETH’S ITALIAN ALMOND CAKE WITH ORANGE SCENTED WHIPPED CREAM
3/four cup (180g) butter
1/four cup (60 ml) vegetable oil
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
1 orange, lower into segments
1 tbsp powdered sugar, dusted
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!