Perfect pairing with coffee or tea with family or friends
Preheat oven to 350 degrees F
Grease and flour a 9-inch round cake pan or spring-form pan and set aside.
In a medium bowl, whisk together the flour, almond flour, baking powder, salt and set aside.
Crack the eggs into a large mixing bowl and whisk them lightly to break up the yolks. Add the sugar to the bowl and whisk it in very thoroughly.
Add Blood Orange Olive Oil and whisk until the mixture is a bit lighter in colour and has thickened slightly --- approximately a minute. Whisk in the vanilla extract (Tahitian Vanilla Dark Balsamic), almond oil and zest, followed by the orange juice.
Add the dry ingredients to the bowl and whisk until they are thoroughly combined; continue whisking until there is a smooth, emulsified batter, about 30 more seconds.
Pour the batter into the prepared pan and bake the cake for 30-45 minutes, rotating the cake pan halfway through the cooking time to ensure even browning. The cake is done when it has begun to pull away from the sides of the pan, springs back slightly when touched and a toothpick comes out clean.
Allow the cake to cool in the pan for 10 minutes then gently remove it from the pan and allow to cool completely on a rack. When the cake is almost finished cooling make the glaze.
Melt the butter over medium heat in a small but heavy saucepan. When the bubbles subside, lower the heat and watch the butter carefully while swirling it in the pan occasionally to distribute the heat.
When the butter begins to turn a light tan colour and smells slightly nutty, turn off the heat and let the butter sit. It will continue to darken as it sits.
While the butter cools, sift the confectioner's sugar into a medium bowl. Whisk in the milt until completely smooth but thick then slowly whisk in the butter.
Taste the glaze and add a few drops of the Cara Cara Orange Vanilla White Balsamic to balance the sweetness.
Stir in the toasted almonds. Spread the almonds and glaze onto the top and sides of the cake. Let it sit until set and dry.
Ingredients
Directions
Preheat oven to 350 degrees F
Grease and flour a 9-inch round cake pan or spring-form pan and set aside.
In a medium bowl, whisk together the flour, almond flour, baking powder, salt and set aside.
Crack the eggs into a large mixing bowl and whisk them lightly to break up the yolks. Add the sugar to the bowl and whisk it in very thoroughly.
Add Blood Orange Olive Oil and whisk until the mixture is a bit lighter in colour and has thickened slightly --- approximately a minute. Whisk in the vanilla extract (Tahitian Vanilla Dark Balsamic), almond oil and zest, followed by the orange juice.
Add the dry ingredients to the bowl and whisk until they are thoroughly combined; continue whisking until there is a smooth, emulsified batter, about 30 more seconds.
Pour the batter into the prepared pan and bake the cake for 30-45 minutes, rotating the cake pan halfway through the cooking time to ensure even browning. The cake is done when it has begun to pull away from the sides of the pan, springs back slightly when touched and a toothpick comes out clean.
Allow the cake to cool in the pan for 10 minutes then gently remove it from the pan and allow to cool completely on a rack. When the cake is almost finished cooling make the glaze.
Melt the butter over medium heat in a small but heavy saucepan. When the bubbles subside, lower the heat and watch the butter carefully while swirling it in the pan occasionally to distribute the heat.
When the butter begins to turn a light tan colour and smells slightly nutty, turn off the heat and let the butter sit. It will continue to darken as it sits.
While the butter cools, sift the confectioner's sugar into a medium bowl. Whisk in the milt until completely smooth but thick then slowly whisk in the butter.
Taste the glaze and add a few drops of the Cara Cara Orange Vanilla White Balsamic to balance the sweetness.
Stir in the toasted almonds. Spread the almonds and glaze onto the top and sides of the cake. Let it sit until set and dry.
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