Advertisement
Recipe: Almond Cake With Fresh Fruit
Similar Categories: Almond, Cake, Fresh, Fruit
1/4 cup orange juice
1/4 cup orange liqueur
1/2 cup thinly sliced dried fruit (papaya
and/or persimmon)
1 tablespoon all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon finely shredded orange peel
2 eggs
1/3 cup sugar
1 whole unblanched almonds (about 1 1/2 cups) -- (6 ounces)
2 medium pears -- quartered and, if desired,
cored
1/2 cup seedless green grapes and/or orange or grapefruit sections
1/4 cup pomegranate seeds (optional)
1. Combine orange juice and orange liqueur. Soak the dried fruit in the orange juice mixture for 30 minutes. Drain, reserving orange juice mixture.
2. Meanwhile, preheat oven to 350'F. Grease and lightly flour an 8x11/2-inch round baking pan. Line bottom of pan with waxed paper. Grease and lightly flour waxed paper; set pan aside.
3. In a large bowl stir together flour, baking powder, and orange peel; set aside.
4. In a blender or food processor combine eggs and sugar. Cover and blend or process until smooth. Add almonds. Cover and blend or process about 1 minute or until nearly smooth. Stir into the flour mixture. Spread batter evenly in prepared pan.
5. Bake in the preheated oven about 20 minutes or until lightly browned. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan; remove waxed paper from cake. Cool thoroughly on wire rack.
6. To serve, cut cake into wedges. Arrange dried fruit, pear wedges, grapes and/or orange or grapefruit sections, and, if desired, pomegranate seeds in dessert bowls. Place two cake wedges in each dessert bowl. Drizzle fruit and cake with reserved orange juice mixture. Makes 8 servings.
1/4 cup orange liqueur
1/2 cup thinly sliced dried fruit (papaya
and/or persimmon)
1 tablespoon all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon finely shredded orange peel
2 eggs
1/3 cup sugar
1 whole unblanched almonds (about 1 1/2 cups) -- (6 ounces)
2 medium pears -- quartered and, if desired,
cored
1/2 cup seedless green grapes and/or orange or grapefruit sections
1/4 cup pomegranate seeds (optional)
1. Combine orange juice and orange liqueur. Soak the dried fruit in the orange juice mixture for 30 minutes. Drain, reserving orange juice mixture.
2. Meanwhile, preheat oven to 350'F. Grease and lightly flour an 8x11/2-inch round baking pan. Line bottom of pan with waxed paper. Grease and lightly flour waxed paper; set pan aside.
3. In a large bowl stir together flour, baking powder, and orange peel; set aside.
4. In a blender or food processor combine eggs and sugar. Cover and blend or process until smooth. Add almonds. Cover and blend or process about 1 minute or until nearly smooth. Stir into the flour mixture. Spread batter evenly in prepared pan.
5. Bake in the preheated oven about 20 minutes or until lightly browned. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan; remove waxed paper from cake. Cool thoroughly on wire rack.
6. To serve, cut cake into wedges. Arrange dried fruit, pear wedges, grapes and/or orange or grapefruit sections, and, if desired, pomegranate seeds in dessert bowls. Place two cake wedges in each dessert bowl. Drizzle fruit and cake with reserved orange juice mixture. Makes 8 servings.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Almond, Cake, Fresh, Fruit
| Insalata Mista | Fruit Tart With Amaretto Creme |