Servings: 10 to 12
Almond and orange is a classic flavor combination that never gets old. Here, ground almonds and orange zest are incorporated into the cake batter, while sliced almonds add a toasty crunch to the sliced orange topping. Leaving the skin on the orange slices helps them to keep their shape during baking; it softens nicely and adds a lovely bittersweet flavor.
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This has quickly become a go-to cake. It has more steps than the Ottolenghi clementine cake (if you know that one?), but keeps equally well at room temp., meaning you can make it ahead by a day. And it looks fantastic. The oranges and almonds form a beautiful topping in a glaze that's not too sweet. If you like really light cakes, this is probably not for you; if like me you think a moist pound-like cake is heaven, then this sour ceam based recipe will suit you. Oh - I did not have the problem noted in the review below, about "marmaladey" orange slices. I've made this 3 times now, and both almonds and oranges are just the way I'd want them.
Yummy! Not too sweet, dense, and moist. When using whole orange slices in any cooked product you need to slice the oranges thinly - worked beautifully. Will definitely make again.
Made this for family during the Christmas holidays last year. Everyone loved it! Definitely a keeper!
One of the few recipes I've made from any Fine Cooking publication that I'll never make again. My husband loves orange marmalade and even he suggested that I toss the leftovers. I tried to think about what could save the recipe. Possibly pour some boiling water over the orange slices that go into topping to soften them. (And I made them even thinner than the recipe had called for.) You'd need to add some extra orange juice to compensate for that step. I also think that 1 t almond extract is too much. The orange slices were chewey in the finished cake. And not in a good way.
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