Learn how to make my Orange Almond Cake Recipe, a perfect cake recipe for Easter or any other springtime occasion.
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BETH’S ITALIAN ALMOND CAKE WITH ORANGE SCENTED WHIPPED CREAM
3/4 cup (180g) butter
1/4 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
1/2 cup (55 g) of Harina P.A.N
1/2 cup (60 g) ground 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, cut into segments
1 tbsp powdered sugar, dusted
Preheat oven to 350F (176C).
In a large bowl add melted butter, oil, eggs and egg yolks and sugar. Stir to combine.
Add water and almond extract stir to combine and set aside.
In a smaller bowl combine P.A.N cornmeal, Ground Almonds, Flour, baking powder and salt. Stir to combine.
Slowly mix the dry ingredients into the wet ingredients, in thirds, until combined.
Pour into a greased cake pan and bake for 25 mins until risen and golden brown.
Allow to cool completely, then invert cake and place upside down on a cake stand. Inverting the cake will give you a nice presentation. Dust with powdered sugar.
Prepare the whipped cream. In a bowl of an electric mixer whip together cups of heavy cream, sugar, vanilla and zest. Continue to whip on high until soft peaks form.
Cut cake into 8 slices and top with 2 orange segments and a dollop of orange scented whipped cream on the side. Enjoy!