Dessert

Beth’s Orange Almond Cake: P.A.N Global Cooking Challenge

Beth’s Orange Almond Cake: P.A.N Global Cooking Challenge



Learn how to make my Orange Almond Cake Recipe, a perfect cake recipe for Easter or any other springtime occasion.
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A special thanks to Harina P.A.N who has sponsored our Global Cooking Challenge! #panfan

For more yummy recipes using this lovely pre-cooked cornmeal visit the P.A.N Tumblr page bit.ly/1HVbJoM

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

INGREDIENTS:
3/4 cup (180g) butter
1/4 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
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

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

METHOD:
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!

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View Comments (43)

43 Comments

  1. Nikita Miglani

    March 18, 2017 at 9:01 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?

  2. Nikita Miglani

    March 18, 2017 at 9:01 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?

  3. Fatema Hussaini

    March 18, 2017 at 9:01 pm

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

  4. Mayara Pessanha

    March 18, 2017 at 9:01 pm

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

  5. Eric Daux

    March 18, 2017 at 9:01 pm

    Can I use a 9 inch springform pan?

  6. Eun Jun Wang

    March 18, 2017 at 9:01 pm

    Beth can i use half almond flour and half all purpose flour?

  7. Syazlina Aasim

    March 18, 2017 at 9:01 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?

  8. Amanda Murphy

    March 18, 2017 at 9:01 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!

  9. MK

    March 18, 2017 at 9:01 pm

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

  10. dachetz

    March 18, 2017 at 9:01 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

  11. Hasinah Md Aslam

    March 18, 2017 at 9:01 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…

  12. Cat Lover

    March 18, 2017 at 9:01 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!

  13. Trisha Ngo

    March 18, 2017 at 9:01 pm

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

  14. asha8517

    March 18, 2017 at 9:01 pm

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

  15. Michelle Perez

    March 18, 2017 at 9:01 pm

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

  16. Carol Forbes

    March 18, 2017 at 9:01 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?

  17. MimiYu

    March 18, 2017 at 9:01 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?

  18. malaika pooh

    March 18, 2017 at 9:01 pm

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

  19. Ileana Profeanu

    March 18, 2017 at 9:01 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)

  20. Caitlin Janelle

    March 18, 2017 at 9:01 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!

  21. soniastravels

    March 18, 2017 at 9:01 pm

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

  22. Joann Jacquin

    March 18, 2017 at 9:01 pm

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

  23. Raushan Muserova

    March 18, 2017 at 9:01 pm

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

  24. Adriana Barriobero

    March 18, 2017 at 9:01 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!!!

  25. Natnat303

    March 18, 2017 at 9:01 pm

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

  26. SomeKindofArtist

    March 18, 2017 at 9:01 pm

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

  27. snowfleem

    March 18, 2017 at 9:01 pm

    How many inches were your pan?

  28. Ilirida Aliji

    March 18, 2017 at 9:01 pm

    so simple and perfect

  29. macoricio21

    March 18, 2017 at 9:01 pm

    Wonderful! I'll definitely try this one out!

  30. Lee A.

    March 18, 2017 at 9:01 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

  31. Nandinee M

    March 18, 2017 at 9:01 pm

    could you make orange chicken?! 😀

  32. mc

    March 18, 2017 at 9:01 pm

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

  33. Msbeeboper

    March 18, 2017 at 9:01 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?

  34. Celosia Prisco-Ganaha

    March 18, 2017 at 9:01 pm

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

  35. Kaity Enockson

    March 18, 2017 at 9:01 pm

    Oh man, thought this might've been gluten free. Unfortunately not.

  36. Maria Young

    March 18, 2017 at 9:01 pm

    Woah this look amazing!! Can't wait to try it.. Thanks for the recipe Beth

  37. Claire Elisabeth

    March 18, 2017 at 9:01 pm

    Looks good! Could you maybe do a Lemon Square recipe in the future? 😀

  38. efron S.

    March 18, 2017 at 9:01 pm

    i really like your videos! your recipes are always on point and your voice is so calming! definitely gonna try this one!  love from Greece <3

  39. Patricia ́Cuisine

    March 18, 2017 at 9:01 pm

    Beth, congrats for this amazing cake. I love its texture, so smooth and  delicate. Perfect with a cup of tea. I have PAN in my pantry, so i have to try this.
    One question Beth, do you have a video about how to make Polenta? I have a package of it as well, and i´ve never used it before.

    Thanks!

    Patricia.

  40. reemq

    March 18, 2017 at 9:01 pm

    what is the substitute for the harina p.a.n i never heard of that in my country ??
    and we do have cornmeal here also!! will cornflour work?

  41. Titus2Chic

    March 18, 2017 at 9:01 pm

    i so ant to try this recipe!

  42. MrLinushka

    March 18, 2017 at 9:01 pm

    will quick cooking polenta work as well as the P.A.N? I never heard of something like that in my country…

  43. amertume

    March 18, 2017 at 9:01 pm

    Could you also make a sort of orange glaze to pour over the cake so it soaks up the orange flavor instead? Or would that make for a weird or overpowering flavor/texture? Great recipe!

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