Orange and almond cake is the perfect way to celebrate this season's fruits with style and taste. Our food stylist, Beatrice Prada, brought a little cheer to a late March morning and served this cake – with bright, illuminating energy from the oranges that can bring sunshine into any home!
Now, it's your turn!
The Recipe: Beatrice's Orange and Almond Cake
Ingredients:
4 ½ oz almond flour
1 stick butter
4 oz + 4 oz sugar
3 oz flour
4 eggs
3 small oranges
2 tablespoons of lemon juice
1 packet of yeast
1 jar of yogurt
A pinch of salt
Method:
Preheat the oven to 350°F and line a 24 cm diameter springform baking pan with baking parchment.
In a small saucepan, mix 1 oz butter, 4 oz sugar and lemon juice over medium heat. Caramelize the mixture for about 4 minutes after boiling until brown. Then pour over the bottom of the mold.
Cut the oranges and place them on the bottom of the mold over the caramel.
In a large bowl, mix almond flour, 00 flour, yeast, salt, and grated lemon zest.
In another bowl (it’s easiest to use an electric mixer), mix butter with 4 oz sugar. Then add one egg at a time followed by the yogurt. Add the flour mixture and mix well.
Once the mixture is smooth, pour it into the mold and bake for 45-50 minutes.